Articles and Opinions

February 27, 2018

A great Neapolitan Pizza should have a thin and flaky base of about 2.5 mm thick at the centre. It should be firm enough to support your topping but delicate enough to cook through before topping gets over-done. The fast cooking times in a forno oven are intolerant of sub-standard pizza dough or (heaven forbid) thick base pizza.

After much anguish and trial and error, we found this simple recipe that works for us. We have mixed this by hand and had our bread maker just do it for us with equal success. This makes a dough tha...

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