Mastering Pizza
Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]
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You cannot exactly replicate the methods of Neapolitan pizzaiolos and expect to get their same results if you are baking in a home oven. That may seem obvious, but it’s significant. The AVPN rules state that the allowed hydration in a true Neapolitan pizza is between 55 and 59 percent of the flour weight. This makes a dough that is perfect for baki
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