Sublime

A bread baker thinks the bulk fermentation period is critical to allowing complex flavors from fermentation to develop, so it’s important to give your dough enough time for that to happen. And a bread baker is also driven to make a loaf that has its maximum possible expansion without collapsing. A pizzaiolo only thinks of managing the dough’s abili

The Salvo brothers in Naples select from seven different olive oils to match to their pizzas. Enzo Coccia at Pizzaria La Notizia in Naples is packing the house with a fantastic dough, perfectly baked and using the traditional ingredients of a TSG pizza, and then going beyond to source specific flours and toppings.

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

That’s why, from today on, I want you to make pizza dough that rises in the refrigerator for at least 24 hours—preferably 48 hours.

Enzo Coccia, a globally celebrated Neapolitan pizzaiolo, altered my pizza reality when he made me stare at a naked truth I had not confronted directly before. “Pizza is not the same as bread,”

Turn the dough out onto a floured work surface and get to work. Slap the dough onto the counter, pulling it toward you with one hand while pushing it away with the other, stretching it and folding it back on itself. Repeat the process until the dough is noticeably easier to handle, 10 to 15 times, then knead until it’s smooth and stretchy, soft, an