I want to create a "neapolitanische" Pizza Dough (sorry, I don't found any better translation).
The most recipes I read says:
- flour 00 (405)
- warm Water
A few weeks ago, I tried a recipes with 500g flour, warm Water, some yeast, salt and 30g Sugar.
What are you saying about sugar? Yes or No?
Have anybody a very good recipes for an neapolitanische Pizza-Dough for me (how much flour, water, yeast and salt?)