Dust the tops with flour. Let rise 60 to 90 minutes, or until doubled.

Period. …

The whole premise behind a Neapolitan pizza is tradition and quality in your ingredients. Thirty to sixty minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Anthony Falco shares his favorite recipe and tools for a Neapolitan-ish dough . Try turning it into a sourdough pizza, using this recipe from Roberta’s pizza master Anthony Falco.

Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. “Flour, salt, water and yeast—that’s it,” says chef Thomas McNaughton about this super-simple dough recipe, the same one he uses to make his amazing restaurant pies.

All this other crap is what the Italians were thinking about when they made the law on what Neapolitan pizza is. Step 5.

The official AVPN recipe for Neapolitan pizza dough As a starting point, the Neapolitan recipe uses 1.7 to 1.8 kilos of high-quality 0 or 00 flour (for example of the Italian brands Caputo, Le 5 Stagioni or Molino Dallagiovanna, who have currently all been approved by AVPN).

You can’t have a Neapolitan pizza dough if it isn’t Flour, Water, and Salt.