Bianco

That brings us to one of the most important points of this book: to get the kind of texture you’re looking for in a pizza crust, it helps to balance the heat of your oven with the water in your dough. Think about it. Classic Neapolitan pizza (Vera Pizza Napoletana) is baked at about 900°F (482°C), the dough is pretty low in water (55 to 59% hydrati

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you’ve never made pizza dough before, I highly recommend starting with Bonci-style Al Taglio Dough (this page). I’ve fallen in love with this kind of dough recently, and the basic recipe in this book couldn’t be simpler. It calls for dry yeast and store-bought bread flour. You don’t need a mixer. Just stir everything together in a bowl with a spoon

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