Neapolitan pizza should have a: roundish shape and max diameter of around 13.5″ raised edge crust ... Arthur’s “00” pizza flour -usually one of my favs but not for this recipe).

Chef Gemignani's 00 flour blend is ideal for a home-baked thin crust neapolitan-style pizza, like the kind he cranks out at ...

In a large bowl, place the flour ... Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs on two large flat baking sheets and place the pizza bases ...

Breaking news: making homemade pizza ... dough – though he adds it’s important the protein content is high, making the dough stretchier, and he chooses flour ground to ‘00’. Neapolitan ...

Paul Miller, who owns the new Donatello’s Pizzeria off Lake Boulevard with his wife, Chelsea, says their restaurant offers ...