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Peter Reinhart's Napoletana Pizza Dough Recipe

Heidi Swanson
  • 20 minutes
  • Serves 12

INGREDIENTS

4 1/2 cups

unbleached high-gluten, bread, or all-purpose flour, chilled

1 3/4

teaspoons salt

1 tsp

instant yeast

1/4 cup

olive oil (optional)

1 3/4 cups

water, ice cold (40°F)

Semolina flour OR cornmeal for dusting