As I doctor since about 15 years around the perfect pizza dough, while it would have been so easy. The appropriate notice I received in a documentary about the pizza from Naples. Man should necessarily take flour type 00. Now you try it out in a German supermarket to get this. Wrong! Type 550 comes close, I thought. But now I know that there is no alternative to the Tipo 00. In conjunction with the stone, a little love and a very hot oven, min. 250 ° C, one gets at home very impressive results.
A clear recommendation to their local Italians or delivery service to outdo!
