Perfecting Pizza Dough

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Over at 101 Cookbooks, Heidi gives a detailed account of her journey toward making a truly perfect "mean pizza." The secret was discovering the (incredibly detailed) recipe for Napoletana Pizza Dough in Peter Reinhart's The Bread Baker's Apprentice.

Read the entire pizza dough post, and get the recipe in question here.

(gorgeous photo: Heidi Swanson)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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