http://andreasrecipes.com/2006/08/10/napoletana-pizza-dough/ making life delicious blog Wed, 08 Feb 2012 21:10:33 +0000 hourly 1 http://wordpress.org/?v= http://andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-18656 Andrea Fri, 19 Aug 2011 18:41:12 +0000 http://www.andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-18656 Hi Letitia. Peter Reinhart does not use any sugar in his dough recipe (that's why it's not listed). I recommended adding sugar in Max's case since it wasn't rising for him. Personally, I've never had a problem with the dough not rising minus the sugar. Adding a small amount of sugar as you did probably didn't hurt a thing. Hi Letitia. Peter Reinhart does not use any sugar in his dough recipe (that’s why it’s not listed). I recommended adding sugar in Max’s case since it wasn’t rising for him. Personally, I’ve never had a problem with the dough not rising minus the sugar. Adding a small amount of sugar as you did probably didn’t hurt a thing.

]]> http://andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-18655 Letitia H Fri, 19 Aug 2011 17:17:01 +0000 http://www.andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-18655 The recipe, as posted, has no sugar in the ingredients... What is the correct amount of sugar for this recipe? I just made this recipe and, knowing yeast needs sugar, decided to add 1.5 teaspoons... Thanks! The recipe, as posted, has no sugar in the ingredients… What is the correct amount of sugar for this recipe? I just made this recipe and, knowing yeast needs sugar, decided to add 1.5 teaspoons… Thanks!

]]> http://andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-15251 Andrea Sat, 02 Oct 2010 19:05:39 +0000 http://www.andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-15251 Hi Max. Some type of sugar (granulated, honey) is needed to feed the yeast. Check the yeast to make sure it's not past the expiration date, and also make sure the water wasn't too hot, which can kill off the yeast. Hi Max. Some type of sugar (granulated, honey) is needed to feed the yeast. Check the yeast to make sure it’s not past the expiration date, and also make sure the water wasn’t too hot, which can kill off the yeast.

]]> http://andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-15250 max Sat, 02 Oct 2010 14:33:20 +0000 http://www.andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-15250 thanks for the recipe, however is it possible to make it without any sugar to activate the yeast? i followed the recipe religiously but had an awful end result since the dough had not risen a bit. thanks. thanks for the recipe, however is it possible to make it without any sugar to activate the yeast? i followed the recipe religiously but had an awful end result since the dough had not risen a bit.
thanks.

]]> http://andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-150 Jennifer Thu, 24 Aug 2006 20:47:26 +0000 http://www.andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-150 I have made this twice now and we love it. Your dough is much lighter than the one I hade been making before. I have made this twice now and we love it. Your dough is much lighter than the one I hade been making before.

]]> http://andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-89 Jennifer Fri, 11 Aug 2006 16:42:11 +0000 http://www.andreasrecipes.com/2006/08/10/napoletana-pizza-dough/#comment-89 I so wanted pizza tonight. I guess I'll just have to wait until tomorrow. I usually add honey to my dough recipe and let it rise on the counter for 2 hours only. This recipe intrigues me becasue it's like ALton Brown's sourdough bread recipe. Improving my pizza is one of my many food goals. I'll let you know how I do. I so wanted pizza tonight. I guess I’ll just have to wait until tomorrow. I usually add honey to my dough recipe and let it rise on the counter for 2 hours only. This recipe intrigues me becasue it’s like ALton Brown’s sourdough bread recipe. Improving my pizza is one of my many food goals. I’ll let you know how I do.

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