The desired results for a Neapolitan-style home kitchen pizza are: • When fully stretched, the dough is 10 to 12 inches across. • The underside of the crust has dark brown (and occasionally black) leopard spots. • The crust at the center of the pizza is soft but fully baked; each slice should flop from rim to tip when held up. • The rim is poofy wi

Di Fara’s pizza on Avenue J in Brooklyn is nothing like the pizza at La Notizia, Salvo, or Da Michele in Naples, which are nothing like Frank Pepe’s in New Haven, Patsy’s in Harlem, Buddy’s in Detroit, Totonno’s on Coney Island, Delancey in Seattle, Anthony Mangieri’s Una Pizza Napoletana in San Francisco, or Pizzeria Bianco in Phoenix.

MICHE D’ECOSSE This bread is all about flavour. Sod the huge open bubbles of your ultra-aerated loaves; here we go back to basics and make the best loaf in the world.

There are opposing points of view on how wet doughs should be. I prefer the flavor and texture of breads and pizza doughs made with more water than is typical.