Recipe: Alexandra Stafford’s Neapolitanish Pizza Dough

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Recipe: Alexandra Stafford’s Neapolitanish Pizza Dough
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When it comes to pizza crusts, there are rules around what can be called a “Neapolitan” crust, according to Alexandra Stafford, author of the new “Pizza Night” cookbook.

When it comes to pizza crusts, there are rules around what can be called a “Neapolitan” crust, according to Alexandra Stafford, author of the new “Pizza Night: Deliciously Doable Recipes for Pizza and Salad” .

So her pizza crust, while “Neapolitan in spirit” is, rather, Neapolitanish. It comes out “thin but not paper thin with a slightly ballooned rim” and has a higher hydration, at 77%, since being cooked in a home oven means the dough cooks at a much lower temperature for a longer period of time.“Pizza Night: Deliciously Doable Recipes for Pizza and Salad” by Alexandra Stafford was published April 16. Note: If you live in a humid environment or are new to pizza making, start with 425 grams of water.

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