When the dough balls are smooth, place the balls individually on a tray (sprinkle some flour on the tray before placing them), cover them loosely and refrigerate them for 24 hours so they can ferment.

For Neapolitan pizza, you need very high heat. In a wood-fired oven, the pizza bakes at around 900°F (485°C) for 60-90 seconds. Monitor: Watch for the dough to puff up and the cheese to melt.

Step 8: Flatten and Par-Bake the Dough Flatten each dough ball into a 12-14-inch circle. Place it on a pizza pan or pizza peel sprinkled with cornmeal. Par-bake the crust on a preheated pizza ...

A piping hot pizza fresh out of the oven — there is nothing better! And the good news is, you can easily make it yourself, no ...

San Diego Cooks’ Book In her introduction to her new cookbook, San Diego Cooks, Ligaya Malones extolls the region’s ...

We focused on making Neapolitan-style pizzas, which require high heat (temperatures between 850 and 900 degrees Fahrenheit) that goes well beyond a standard oven. While pizza dough recipes abound ...

This recipe draws inspiration from Chef Wesley Cooper Jones' experience working at famous NYC pizza restaurant Roberta’s. Not a tomato in sight! Credit: Jiwon Kim Start with the pizza dough.

What began as a quick lunch for Neapolitan peasants ... to the expert on all things pizza and pizza dough. A chef at work at Rudy’s Pizza Rudy's Pizza How easy is it to make pizza dough from ...

La Pecora Pizzabar is a Neapolitan-style pizzeria opening next to Barroco in Cleveland's Larchmere neighborhood. Craft ...