When the dough balls are smooth, place the balls individually on a tray (sprinkle some flour on the tray before placing them), cover them loosely and refrigerate them for 24 hours so they can ferment.
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 ...
Just the Crust, serving Neo-Neapolitan pizza, sandwiches, salads and appetizers, is a joint venture between John "Rick" Piancone, owner of Johnny Piancone's in the city, and the restaurant's chef ...