Neapolitan pizza should have a ... of yeast is fast-rising yeast which I don’t recommended for this pizza dough recipe ...

Preheat the oven to 250C/500F/Gas 9. In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough.

Making homemade pizza in a standard oven comes with the drawback of not being able to reach the high temperatures of pizza ...

Thin-crust Pizza Napoletana (Neapolitan-style pizza) is our touchstone for great pizza. The standard version — with mozzarella, tomato and basil — is known in Italy as Pizza Margherita, ...

but Neapolitan style is a breed of its own,” Schalk said. “The flowers different, the dough is different, the way we cook, it’s different.” One of the first things customers will notice at ...

La Pecora Pizzabar is the newest restaurant option coming to Larchmere, aiming to bring a different late-night food option ...

We focused on making Neapolitan-style pizzas, which require high heat (temperatures between 850 and 900 degrees Fahrenheit) that goes well beyond a standard oven. While pizza dough recipes abound ...

Sacramento’s pizza scene is exploding with new concepts, culminating in a moment unseen in years. A rash of new restaurants ...

Bakes Gone Wild offers a "Neo-New Yorker"-style pizza, a pie that has the crust and crunch of a Neapolitan pizza with a sturdier, Roman-style dough that ferments for 48 to 72 hours. The pies are ...

Other places offer what they call "Neapolitan style" pizza, which has a chewy dough kind of like New York style. The Pitch Pizza & Pub, 2924 E. Sunshine St., offers specialty pies as well as the ...