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Entries tagged with 'Neapolitan pizza'

Deep Fried Pizza

Serious Eats J. Kenji López-Alt 8 comments

[Photographs: J. Kenji Lopez-Alt] This pizza may sound heavy, but it comes out light, crisp, and airy. Easily one of the best, tastiest ways to cook pizza at home without a wood-burning oven. Note: Use high quality fresh mozzarella or... More

Cold Fermented Fontina, Parmigiano, and Oregano Pizza

Serious Eats J. Kenji López-Alt 7 comments

Note: The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is not necessary. Regular bread flour (of even all-purpose flour) will work just fine. The dough will improve with age, though the peak performance... More

Hacker-Free Neapolitan Pizza for a Home Kitchen

Serious Eats J. Kenji López-Alt 32 comments

This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is... More

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