Neopolitan | search
Click here to view Neopolitan news from 60+ newspapers.
Bookmark or Share- Dough Ball Weights - Pizza Today10-inch: 3.14 X 25 = 78.5 square inches 12-inch: 3.14 X 36 = 113.04 square inches 16-inch: 3.14 X 64 = 200.96 square inches.
- Neapolitan-style Pizza Dough - Pizza TodayNeapolitan-style Pizza Dough Recipe Type: dough/breads Author: Pizza Today Ingredients 1-1/2 ounces active dry yeast 11 pounds (at around 85-90 F) water 4 ounces salt 20 pounds flour (11- to 12-percent protein) Instructions In the mixing bowl, whisk the yeast into the water. Whisk in the salt. Add the flour. Mix for 2 minutes at […]
- 2022 Pizzeria of the Year: Tony’s Pizzeria Napoletana, San Francisco ...Tony’s Pizza Napoletana is a melting pot of pizza styles. The pizzeria excels at an array of them, including Classic American, Classic Italian, Pizza Napoletana, California, Pizza Romano, New York, Grandma, Sicilian, Detroit, Coal-fired, St. Louis and gluten-free.
- Pizza Styles: Neapolitan vs. NEOpolitan - Pizza TodayNEOpolitan pizza makers use several methods to achieve a sturdier base, each of which violates the Neapolitan pizza code. One is blending traditional soft Italian flour with strong American flour. Roberta’s blends Caputo’s “00” Pizzeria flour with King Arthur’s Sir Galahad to achieve a crust that doesn’t flop.
- Respecting the Craft: Raw or Pre-Cooked Sausage? - Pizza TodayStill, I prefer pinched raw sausage for any style of pizza. A lot of people say that raw sausage won’t have enough time to cook thoroughly when you’re cooking at 900 F in a wood-burning oven.
More
