Italian-American
Neo-Neapolitan Pizza Dough
30 min
4 servings
This is the dough for making New Haven-style pizzas and pizzas in the style of Lombardi's, Totonno's, John's, Grimaldi's, and Tacconelli's. It makes a thin, crisp crust with airy pockets in the crown. This dough stays crisp better than Napoletana dough, which softens under the toppings.