What flour does Vito iacopelli use?

Molino Piantoni flour
Master pizza chef Vito Iacopelli, a friend and supporter of Made in Italy products, will host Molino Piantoni flour varieties on his stand. In fact, he will actually use Molino Piantoni flour products to create many different types of pizza.

How is Neapolitan pizza dough different?

Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust. Because that crust is so light (even though quite large,) certain areas become charred very quickly, which is why it’s important not to overcook and completely burn this type of crust.

Which is the best flour for pizza dough?

All-purpose flour
All-purpose flour is one of the best flours for pizza. It is commonly used to create thin New York style crusts, Neopolitan-style pizzas, and deep-dish pizza crusts. Freshly milled from certified organic, hard red wheat, this premium organic all-purpose baking flour is perfect for baking delicious pizza crusts.

Is Sicilian dough the same as pizza dough?

As you might imagine, unlike a typical round pie, pan pizzas (including Sicilian) take on the rectangular shape of the pan they’re made in. The dough used for regular versus Sicilian pizza is also vastly different. The latter uses more oil (or butter, shortening, or lard).

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How to make the perfect pizza dough?

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Bake at 400 degrees F for 20 to 30 minutes or until done.

What are the ingredients in pizza dough?

The dough is then topped with ingredients, such as tomatoes, cheese, meats, and vegetables, and baked at a high temperature. Neapolitan: The simplest form of pizza there is—the dough only has flour, water, salt, and yeast.

What makes a great pizza?

Everyone has an opinion on what makes great pizza. Some people will claim the original thin crust Neapolitan-style is king, while others want a deep dish pizza with a crust so thick it needs to be eaten with a fork and knife. At the end of the day, it all comes down to the crust.