The darling of Italian pizzerias, Neapolitan pizza chefs create a thin, soft crust using 00 flour in 900-degree Fahrenheit ovens. Unfortunately, most home ovens can't reach such high temperature ...

This dough is made at a 67% hydration level, which is a great percentage for NY-style or Neapolitan-style pizza dough. In this case, we are using 350 grams of water to 500 grams of flour.

Crispy, chewy and bursting with flavour – Napoli On The Road brings the authentic taste of Neapolitan ... but do use semolina flour sparingly as too much will taint the taste of your pizza ...

A Neapolitan pizza should be cooked at 430-480C in ... let it come to room temperature for 2 hours before using. The Italians use strong 00 flour (the finest texture, perfect for fresh pasta ...

Your stored dough will develop tasty sourdough flavors as it ages in the refrigerator, making each pizza better than the one before it. Thin-crust Pizza Napoletana (Neapolitan-style pizza ...

The pizza fever is here to stay in Singapore, what with the upcoming opening of Japan’s wildly popular Pizza Studio Tamaki ...

A new pizzeria set to open this summer will have 3,000 free pizzas up for grabs. Rudy’s Pizzeria is set to open on the former ...