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If like me, you don't really think that highly of Neopolitan pizza dough, this recipe may have more to offer you: http://www.varasanos.com/pizzarecipe.htm http
by subpixel 8y ago
If like me, you don't really think that highly of Neopolitan pizza dough, this recipe may have more to offer you:
http://www.varasanos.com/pizzarecipe.htm http://www.varasanos.com/pizzarecipe.htm
- canterburry 8y agoThat is interesting. I adore Neopolitan pizza and have always considered it better than anything else. However, judging by the ratio of "regular" pizza places vs Neopolitan pizzerias it would seem i'm in a minority. I was never quite sure if the relative lacking number of Neopolitan pizzarias in the US is due to different taste preferences of the consumer, it simple hasn't caught on yet or it maybe more difficult/expensive and therefore prohibitive?
- subpixel 8y agoIn my book the alternative to Neopolitan isn't 'regular' but a good sourdough base that has far more in common with a baguette than a piece of naan. There's a fetishization of Neopolitan technique that, while natural, has diminishing returns in terms of variety and innovation. Small brewers don't all slavishly recreate age-old European beer recipes...
- dwd 8y agoThe main difference is the sugar he adds which will generate a lot more gas to puff up the base. If you knead your rested dough balls just before rolling it reactivates the yeast without needing to add sugar to the mix. Just make them a little thicker and they will puff up the same.