New! Chowhound Cities: Satisfy your curiosity and your palate. Explore Cities
Home Cooking 28

Help with Neapolitan pizza dough recipe

justinmiller61 | Mar 10, 2012 11:32 AM

Hi all,

I'm using this recipe:

though I'm using all purpose flour. I'm having some difficulties getting a puffy and airy crust. I also can't get that nice char. I'm using a conventional oven. Do I have to use the skillet-broiler technique in my conventional oven? Is the puffiness and airiness a function of the recipe, the kneading, the oven or all of the above? The pizza I'm making is still real good but its not where I want it.


Want to stay up to date with this post?

Recommended From Chowhound