"I've spent the last decade honing this recipe with my husband Alex: interviewing pizzeria chefs, traveling to Italy to taste authentic Neapolitan pizza, and making countless pizzas in our kitchen. This master dough recipe makes the perfect chewy texture, crispy golden brown crust, and complex flavor. You don't even need special equipment: just your bare hands and a passion for pizza!"
"The flavor is incredible. This recipe develops complex nutty notes, especially if you let it cold-ferment in the refrigerator for a couple of days. Even without that, the flavor puts premade dough to shame. The texture hits every mark. It's got a satisfying chew when you bite into the crust, the light and airy interior, and crispy edges. It's reliable. After years of testing different flour ratios and kneading times, I've dialed in exact measurements (use a kitchen scale for precision)"
A simple five-ingredient dough produces a soft, chewy interior, crispy golden-brown crust, and complex nutty flavor, especially after cold-fermentation. The recipe is the result of extensive testing of flour ratios, kneading times, and techniques to ensure consistent results; using a kitchen scale improves precision. The dough requires only basic equipment, can be portioned into three medium pizzas, and freezes well for quick meals. A short cold-ferment in the refrigerator enhances depth of flavor, while hands-on shaping creates authentic texture without specialized tools.
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