Bread Bakers Apprentice: Pizza Napoletano


So pizza. I love it. I just haven’t been making it a lot lately. It came up in the Bread Bakers Apprentice bba challenge so it was a pretty easy thing to talk myself into. I made a half batch of dough and got 3 pizzas out of it. One vegan with fake pepperoni, mushrooms and garlic for me. One homemade pesto base with chicken, garlic, mushrooms and cheese for the husband. And one large vegan pizza (the same as above) with some added cheese on his half to finish off the dough a bit later.

The dough was super easy to work with. These two photo’d pies are a bit more on the thick side. The third pie was stretched quite thin and worked out fine, except for the fact that we both wanted to keep eating and we were out of pizza. It kept great in the fridge and the crusts were super crusty and amazing after baking on the pizza stone.

I think I’m getting homemade pizza a bit better each time. I like my crust a bit more thick and the husband likes his a bit more thin so I have to practice but other than that it’s pretty easy and just not near as greasy as takeout. This recipe is pretty fantastic. I think the book is great but if you want to try the dough I found the recipe here.

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About The Author


Shannon

I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.

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