Comments on: BBA Challenge #25: Pizza Napoletana

By: Victoria

Victoria — Sun, 10 Jan 2010 16:55:19 +0000

Anne Marie – I got it here, I think: http://www.epgsoft.com/VisitedStatesMap/

By: Anne Marie

Anne Marie — Sat, 09 Jan 2010 19:41:54 +0000

Mouthwatering, even if it was hard to work with. Where did you find your state’s visited map? We have a gigantic wall map and outline each state that we visit.

By: daniel

daniel — Fri, 08 Jan 2010 22:49:11 +0000

Too bad you had trouble with the dough. I used high-gluten flour and the dough stretched like it was made of rubber. Plus, I really really liked the flavor of it.

By: Frieda

Frieda — Mon, 04 Jan 2010 19:09:07 +0000

I do hope you try this dough again…it was certainly one of my favorites. I believe the olive oil does make it easier to handle and the all purpose flour worked great. It was easier to stretch out the dough and if there’s enough gluten development, there shouldn’t be any tears. Great post!

By: Phyl

Phyl — Mon, 04 Jan 2010 03:19:49 +0000

Sorry to hear you had a hard time with your dough. I have used both bread and all-purpose flours in mine, with good results. I do add the olive oil, too. It has taken some time, but I’m getting better at stretching and tossing the dough. Of course, so are my kids (ages 12 and 6)! We make pizza almost weekly and almost always use this recipe.