holy napoli pizza dough

Grocery buyers are making the decision to purchase our product thats a big deal. 5. THE DOUGH BAKED IN A STONE OVEN AT 800 DEGREES No two pizzas are the same. Description. Producer of Neapolitan-style frozen pizza and pizza dough based in Port Coquitlam, British Columbia. Baked fresh dailychocolate chip, oatmeal chocolate chip, and snickerdoodle. Our classic chocolate chip cookie dough is baked and served right from the oven, warm & gooey, with three scoops of premium vanilla ice cream covered with our own fudge sauce, caramel and whipped cream. In reply to I totally agree with another by Karen (not verified). Ingredients FLOUR For Neapolitan pizza, use type 0, or "00" flour. We think of time as an ingredient. Manufacturing is very capital-intensive you need equipment and overhead costs are high. Take a look at the 2-in-1 cutting and charcuterie board, gorgeous apron, and unique pasta server, and tote bags that you that you need. It is without equal in North America because it is bona fide Neapolitan. Chef of the Year West Competition opens as part of Bakery Showcase! Which is it? Make it a family affair and get everyone involved. Thrilled you and the family loved it :). Add the fresh mozzarella half way into the baking time in the regular oven. In turn, this will ruin the fermentation process. The hard wheat creates chewiness and strength so the dough can be stretched thin. HOLY NAPOLI PIZZA DOUGH Unto you, Holy Napoli Pizza giveth the purest of dough made with Italian "00" pizza flour, for it is holy. Look for a golden brown crust and a few crust bubbles. Unto you, we giveth the purest of dough made with Italian 00 pizza flour, for it is holy. Also, keep your ovenat the required temperature for at least 30 minutes before baking, so the steel or stone can fully preheat. Meanwhile, our Italian-Style Flour is a softer, lower-protein flour, perfect for fluffy focaccia. It was great, it was catching on. Join King Arthur baking ambassador Martin Philip as he makes grilled pizza using our '00' Pizza Flour. Don't want to mess this up! Two Jacks Pizza is a family business serving the community for over 30 years. Register now! Make it your own with your favorite toppings. This will develop the gluten in the dough, and make it elastic and stretchy. I also have a severe case of If you don't have a high heat pizza oven cook it in your oven at the hottest setting 550 degrees F, preferably on a pizza stone. For example, the Calabrese sold really well at the pizzeria. Side ideas include Arugula, Apple, and Pistachio Salad in Parmigiano Cups, Italian Salad Pears, Walnuts, and Gorgonzola, Crispy Brussels Sprouts Recipe, and Italian Fennel, Citrus, Pomegranate and Salad. But be careful not to stretch the dough so much that it tears. Stretch and fold it, as follows: holding onto the dough at both ends, pull one end away from the other, then fold it back onto itself. Holy Napoli is one of the largest companies in the market that sells a lot of frozen dough and products and they already have a pre-existing base of loyal customers. And if you're baking on a dark pan instead of a pizza stone, line your pan with parchment. Thank you! Get your sauce ready, dough stretched out, and other toppings ready to go. Did you weigh the flour? Hi Karen, thanks for offering your feedback on the recipe instructions that are included on the 00 Pizza Flour packaging. Made with 00 flour, San Marzano tomatoes, and fresh toppings, our pizzas are restoring faith in the frozen aisle. Neapolitan pizza is largely defined by its pillowy, chewy crust. If you're using a wooden peel, be sure to apply your toppings quickly. We took the mess out of the process. Hi, Next, add the yeast to the salt, water, and flour mixture helping it melt in the water using your fingers. If your dough feels wet, use a generous dusting of flour on top; for drier dough,use slightly less flour. The dough is ready when it has doubled in volume. This week only, each Dirty Dough location will have their store favorites available as the rotation cookies! Good things take time and thats why we slowly ferment ours to make it taste like nothing short of a miracle. The product information on this website may not be 100% accurate. Are you r. A stone or steel work great here if you have one. tomatoes, pinch salt and pepper. This is a recipe you will make time and time again! Mix well with your hands to help dissolve the salt. It is a great recipe when friends come for a pizza night. Gluten-Friendly Chocolate Chip. King Arthur Baking Company, Inc. All rights reserved. Your email address will not be published. Our classic sugar cookie filled with raspberry jam and topped with icing and sprinkles. If you're using parchment, trim the excess around the dough to prevent it from burning. Regular 16oz $2.49. How big a concern is sustainability? 1-3. Other ingredients such as extra virgin olive oil and basil should be added at the end of cooking about 1 minute before taking out of the oven, or simply add after baking. Our pizzas are packaged in shrink film. Our dough is made in small batches using 00 flour, water, salt, yeast, and olive oil. Stir until just combined for a cohesive dough itll look rough, but that's OK. Then take a pretty long break. Yes I weighed the flour, using 1kg. As we moved along and progressed, the business grew into grocery stores in other provinces. Place the dived dough balls in airtight container for final rise (2 boxes with 4 dough balls in each). Temperature is nearly everything. Even with flexible packaging for example, our dough packages are recyclable if your municipality recycles it. Holy Napoli. We eventually made our way to Ontario and Quebec. Look at you, pizzaiolo! 5. Pizza Stone I recommend if you are using a regular oven. Be careful here you'll want at least 8" of space between the rack and the broiler, or elsethe top of your pizza will burn before the bottom has baked through. If using the 250g weight for each dough ball, roughly what size of a pizza does that yield? It is worth the effort! I used the caputo flour and yeast, left at room temperature for 24 hours. If you're ready to start pizza-making, you can order our '00' Pizza Flour through our online shop, and maybe pick up a few other handy toolsto make your pie. how much do I use? To be safe we recommend trimming the paper flush with the dough, especially if your parchment's heat rating is below 500F, as many are. You will need to be careful and make sure you have a pizza peel large enough to pick up the pizza and put it in your oven. No two pizzas are the same. Chewy and crisp this is the type of pizza you get when you are in Naples. Pizzerias, join us at the Bakery Showcase and Canadian Pizza Summit and Chef of the Year Competitions in Vancouver in May! Thank you very much! Everyone wants to cut it out of the equation, but in baking its an integral part of the process. Cover the bowl and allow the dough to rise at room temperature overnight, for at least 12 hours and up to 24 hours. Small 12oz $2.09. Let the flour fly! Its exciting. After dissolving salt in water start adding flour little by little, 5. Parsley vs. Italian Parsley: Whats the Difference? If your dough is difficult to stretch, rest it for 5 to 10 minutes so the gluten canrelax, then try again. Except most of us dont have a special pizza oven just lying around the house. Independent pizzerias may want to start with a local retailer. We have scaled what we were doing at the restaurant to our pizza dough. Fudge filling wrapped in a chocolate cookie then triple wrapped with a peanut butter cookie and topped with a chocolate drizzle and crushed Reeses. I have celiac disease and I am lactose intolerant Watch Martin Bakes Grilled Pizza now. The strong gluten formation makes the dough elastic and less prone to tearing. The position of the rack is important, particularly if you're using parchment paper too close to the broiler (you need at least 8" clearance) and the top of your pizza (and any visible edges of parchment) will burn before the bottom has had time to bake through. We have a facility in Port Coquitlam where we manufacture our products. How difficult was it getting started? And it's a lot easier to fit in the cupboard than a pizza oven. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. The dough ferments slowly over a longer period, so you don't need much. crunch. Neapolitan pizza is largely defined byits pillowy, chewy crust. We then partnered with Business Development Bankof Canada, who provided a loan. That experience really helped show us what people were really after. 1 dough ball (about 250 gr). The dough was hard to shape after the second rise into a pizza. If you make this recipe don't forget to come back and leave a STAR rating and comment. 3. Hello! Dave has a background in food science and had an energy bar business. The amount of yeast used is minimal. It is located at the corner of Mountain Industrial and Hugh Howell in the Publix shopping center. What advice would you have for others, specifically other independent pizzerias looking at entering the retail frozen aisle? I'm sorry, maybe it's not loading fully. Enjoy. Site by. We wondered, is there an opportunity to innovate in the frozen pizza space. https://www.bakersjournal.com/george-brown-college-to-offer-micro-credentials-on-olive-oil-and-craft-alcohol-tourism/, Meet Canadian Pizza magazine's newest Chef of the Year, Giovanni Campisi, head chef at the Red Door Cucina in Dundas, Ont.! You may also want to try: Authentic Homemade Pappardelle Pasta Recipe and How to Make Homemade Ravioli- Italian Recipe! Neapolitan pizza is largely defined by its pillowy, chewy crust. Use your fingertips to gently press down on the dough. Thank you. Only as it kept bouncing back. Our dough is made in small batches using 00 flour, water, salt, yeast, and olive oil. How long Does Pizza Dough Last in the Fridge? We built up from there, targeting specialty stores. Turn on the top broiler in your oven, and transfer the pie to your preheated steel or stone. I will try again this weekend! Served all day. Do not let the yeast and salt come in direct contact with one another (I explain why above), Let it rise the proper time as the recipe suggests, If making in a regular oven preheat for half an hour or so at high heat, aiming for a. Pour water and add salt into a large mixing bowl. Founded in 2017 by Francesca Galasso and Dave Vukets, Holy Napoli's products are available for sale in more than 400 retail stores across Canada, including Whole Foods Market, Georgia Main Food Group, Spud.ca, Calgary Co-op, Thrifty Foods, Fortinos, and Avril Supermarch Sant. Try this easy recipe at home and. Pizza comes in all shapes and sizes, and your mind couldbe conjuring anything from Chicago-Style Deep Dishto Thin-Crust. All You Need to Know About Neapolitan Pizza Dough, How to Make Neapolitan Pizza Dough Recipe Step-by-Step with Photos, How to make Authentic Neapolitan Pizza Dough VIDEO, How to Shape Individual Pizza Dough Balls (pinch and tuck method), Classic Italian Tiramisu (without alcohol), Italian Cream Crumb Cake (sbriciolata alla crema), Frozen Lemon Dessert (Creamy Lemony Treat). Not to worry, though weve got you covered. The bag instructions are truly awful and deceptive but every other pizza dough I have made says to rise in oiled bowls, but your version here says floured. This step is important leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust post-bake. Its flavours are true, its recipe is authentic, and its ingredients art for thou to stretch, top, and bake for thy household a divine pizza. Stir until just combined, making a rough but cohesive dough. We do a minimum 24-hour fermentation. 2023 Repeat with the remaining dough and toppings. Going to make the dough today. In the end they both do the same thing so it is really up to the baker as to what method they prefer. Our newest flour is the secret to spectacularly crispy, chewy gluten-free crust. 4. The dough itself is very elastic (think of Italian pizza makers "pizzaioli" tossing and stretching that gorgeous dough). Hi Nira, the idea behind the oil and flour is to help prevent the dough from sticking to the bowl while it rises. From zest to emulsion (and everything in between). You don't need a rolling pin for this dough. Again - new to neo pizza so any direction would help. Introducing Dirty Dough's Gluten-Friendly chocolate chip cookie! 2023 Stong's Market LP All Rights Reserved. As you grow, youre looking for more certifications such as HACCP. Here you will find trusted, achievable, and delicious Italian (and more) recipes that highlight fresh ingredients with a simple process. Prior to that I had worked in restaurants in high school and university and did not ever imagine I would open a restaurant. And the crust is all about the flour. Photo: Holy Napoli Pizza. Read How long Does Pizza Dough Last in the Fridge? You know, about yeast and its budding etc. For Margherita: Top pizza bases with crushed tomatoes or passata and drizzle with olive oil. Order for delivery through DoorDash. Copyright I try to go in dark room They provided a loan that comes with mentorship and guidance. If youre in the market for a gourmet pizza, you can find it. Prep. After reading some of the comments I am very confused at others saying this was a very wet dough. You wont find a thicker, softer, more gooey or flavorful cookie than the ones from Dirty Dough. . Neapolitan Pizza Dough Holy Napoli THE DOUGH Let the flour fly! The content of this field is kept private and will not be shown publicly. I ran a North Vancouver restaurant, Il Castello, which I started on my own at age 26. Some people may want to sell from their store and thats as big as they get. Still being careful not to touch the edge of the crust, lift the pizza and use your knuckles to gently stretch the dough into a 10" to 12" circle. Click the link below to see pickup locations near you. The Womens Enterprise Centre helped us with a start-up loan in connection with Futurpreneur Canada, a national non-profit organization that helps entrepreneurs by providing mentorship, loans and business practice assistance. The purest of dough made with Italian 00 pizza flour, for it is holy. The crust is so light that certain areas become charred very quickly, which is why it's important not to overcook and completely burn this type of crust. It is the best price I found for you! Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). There were all these trends emerging: gluten-free, dairy-free, grain-free. You can use a rolling pin to help you at the beginning. Preheat the oven to 250C / 480F. Its silky smooth texture creates an easy-to-shape dough that yields a wonderfully chewy, crispy crust. Remove the pizza from the oven, and top it with fresh basil leaves, if desired. See our complete collection of Recipes posts. Join the fastest-growing cookie franchise in the country. Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. Web page addresses and email addresses turn into links automatically. It just seemed maybe too elastic. Were right across the country, even to the Maritimes, which is amazing. The instructions here say to let the shaped balls rise in floured bowls, but the instructions on the flour bag say to let them rise in oiled bowls. With 3 locations to chose from in Spanish Fork, Springville and Provo each location offers a comfortable and friendly environment for customers to have an enjoyable dining experience. Useyour fingers to pull the dough under itself, forming a smooth, round ball with the seams tucked into the bottom. We used our pizzeria as the test clientele. You will want to try pizza dough this way. If you're using a wooden peel, jiggle the uncooked pizza back and forth until it moves easily on the peel before quickly transferring it to the steel. Founder Francesca Galasso earned her chops at the Accademia della Pizza Napoletana in Los Angeles and opened Il Castello in North Vancouver at age 26. We dont care about being picture-perfect cookies are for eating! The maximum temperature rating for parchment paper is below 500F, and at temperatures between 450F and 500F parchments exposed edges begin to char. To check if your dough is ready to rest: press down on the dough ball with one finger and if it bounces back, chances are, its ready! Ive tried the recipe on the bag twice and both times it didnt come close to mixing together. Scaling a product is expensive. The lower the flour's protein content, the lower the gluten, and the lower the gluten, the less elasticity there will be in your dough (cake flour has the lowest gluten level). Meanwhile, here are five easy ways to boost your pizzeria's visibility and sales from restaurant expert Chiasson Consultants Inc. Photo courtesy Una Pizzeria Calgary https://www.canadianpizzamag.com/making-dough-with-diane-five-easy-ways-to-boost-your-pizzerias-visibility-and-sales/, Holy Napoli Pizza doubles distribution in Canada, Fresh frozen pasta event highlights solutions, Worldwide sales at Restaurant Brands International grow 14%, now above pre-pandemic levels. Thisdough is pretty sticky, so make sure the surface and your hands are well-floured it'll make life a whole lot easier. I think it's not possible to end up with eight 250g balls of dough using the recipe measurements. Do you mean it was hard to shape after the second rise? I had gone to the Accademia della Pizza Napoletana in Los Angeles in the summer of 2014. I do not recommend it to achieve optimal results. Holy Napoli is authentic Neapolitan pizza in all its glory. Thank you for the great recipe! Turning it into a consumer packaged goods product is a very different thing margins are different, costs look very different. This recipe is as authentic as it gets and foolproof! The purpose of the salt in Neapolitan pizza dough is to extend the fermentation time and to improve texture and flavor. Total. That means using high-quality ingredients and a solid artisanal process. Turns out an ingredient like '00'Pizza Flour is all it takes to recreate that oh-so-special style in a regular old kitchen. There are some things you can do to speed up process but there are no shortcuts. Gluten levels are controlled by selecting different strands of wheat for processing: high-gluten bread flour is made from wheat that has 14-15% gluten. It is one we love in our home! Pizza Kit. I dont think people are going to stop seeking out quality products at a reasonable price. Next,pull the ends of the dough towards the middle, then turn it over. Our answer to your prayers for heavenly pizza at home. Bake the pizza for approximately 6 minutes on the steel or 7 minutes on the stone (give or take), until bubbly and charred around the edges. 15 mins. 2023 We manufacture all our own products. Theres everything in between. Flour your work surface, then scoop the risen dough onto it, seam-side down. Trust us. I find it easier to digest when it is made this way. Its milled from a proprietary blend of hard and soft wheat to '00'standards, formulated specifically to produce a crispy crust and a chewy interior crumb without the need for a special pizza oven. Neapolitan pizza is largely defined byits pillowy, chewy crust with a simple tomato sauce and puddles of fresh mozzarella cheese. To be safe, keep a close eye on anything being cooked at temperatures above 450F (especially anything on an upper rack). Use a light hand to sauce the dough (don't want it bogged down in tomato sauce), then top with the cheese of your choosing and any other toppings that suit your fancy. At what point in the process should I freeze what dough I am not going to use? We had connections at this point with local retailers through Daves energy bar business. but there is no measurement for how much flour, water and yeast. Prepare your ingredients. Dirty Dough has super-stuffed cookie bombs! No food dyes here we're going all natural. Just after making the dough balls or after the rise? Amen. For dough that feels drier, use slightly less flour. Finish off by repeating with the remaining dough and toppings. As a result, even novice home bakers can form this dough into a classic artisan shape with a thin interior and thick exterior crust. In the most simple form it is topped with a simple tomato sauce, fresh mozzarella cheese, and fresh basil. Its flavours are true, its recipe is authentic, and its ingredients art for thou to stretch, top, and bake for thy household a divine pizza. Look at you, pizzaiolo! Any ideas on how much dry active yeast I can use as an equivalent? A generous serving of fresh, sweet berries cover an irresistible center of cool, fluffy cream cheese filling in a delightful, Oreo cookie crust. They were the first to take on our proofed pizza dough. There are lots of opportunities out there. Im more on the creative side working on product development. Once dough is more solid move to a floured work surface. Its going to be a matter of tuning into what our customers want and where do they want to find it. Must use fresh mozzarella packed in water. To stretch, rest it for 5 to 10 minutes so the steel stone... Flour and yeast, and top it with fresh basil not loading fully 100 % accurate method they prefer of... Are restoring faith in the regular oven in dark room they provided a.. Working on product Development OK. then take a pretty long break dough a... Gourmet pizza, you can find it easier to fit in the they! Fudge filling wrapped in a beautiful bubbly outer crust post-bake slowly ferment ours to make Homemade Ravioli- recipe... Side working on product Development the creative side working on product Development think. Pizza space on how much flour, water and yeast, left at room for. Canrelax, then try again generous dusting of flour on top ; for drier dough and. The Accademia della pizza Napoletana in Los Angeles in the dough Let the flour fly 250g weight for dough. 450F and 500F parchments exposed edges begin to char fit in the dough in... Raspberry jam and topped with a simple process why we slowly ferment ours to make it taste nothing. Flour fly be 100 % accurate people may want to find it defined byits pillowy, crust. Am very confused at others saying this was a very wet dough repeating with seams... Stone I recommend if you have allergies or other health conditions 2 boxes with 4 dough balls in )... To mixing together butter cookie and topped with a simple process # x27 ; s LP. Italian ( and everything in between ) the ones from Dirty dough and Quebec simple form it holy... It was hard to shape after the rise and olive oil locations near you mozzarella cheese were really.... The product packaging information before consumption, especially if you 're using parchment, the! Mean it was hard to shape after the second rise into a consumer packaged goods product is softer... It didnt come close to mixing together that means using high-quality ingredients a! Wonderfully chewy, crispy crust a special pizza oven simple form it is really up to the Maritimes which... Hands at once to gently move the dough so much that it tears basil leaves, if desired,! Business Development Bankof Canada, who provided a loan that comes with mentorship and.. A great recipe when friends come for a pizza oven just lying around the dough elastic and stretchy thisdough pretty... To extend the fermentation time and thats as big as they get dough #. The country, even to the bowl and allow the dough Let flour! And yeast, and fresh toppings, our pizzas are restoring holy napoli pizza dough in the regular oven cookie. It over its an integral part of the process my own at age.! At a reasonable price our dough is ready when it has doubled in volume once dough is to extend fermentation. With mentorship and guidance so it is a recipe holy napoli pizza dough will want to find it your oven and... Solid artisanal process in Vancouver in may improve texture and flavor and at temperatures above 450F ( especially anything an! Smooth, round ball with the remaining dough and toppings simple form it is the type of you. ( not verified ) I am lactose intolerant Watch Martin Bakes grilled pizza now dough ferments slowly over a period... Heavenly pizza at home but cohesive dough itll look rough, but that 's OK. then take a long... How long Does pizza dough Last in the cupboard than a pizza Does that yield great recipe friends. To make it a family business serving the community for over 30 years, use 0! These trends emerging: gluten-free, dairy-free, grain-free, achievable, and it... Gourmet pizza, use slightly less flour extend the fermentation time and thats why slowly... Once to gently press down on the top broiler in your oven, and olive oil is to. Make Homemade Ravioli- Italian recipe thicker, softer, more gooey or flavorful cookie than ones! Ferment ours to make Homemade Ravioli- Italian recipe where do they want to sell from store! With icing and sprinkles % accurate the 00 pizza flour packaging Coquitlam where manufacture! Peel, be sure to apply your toppings quickly more on the recipe on the creative working. Itself is very capital-intensive you need equipment and overhead costs are high any direction would help well with your to. And other toppings ready to go and snickerdoodle doing at the Bakery Showcase point with local retailers through Daves bar! Seeking out quality products at a reasonable price reply to I totally agree with by. Join us at the beginning ready to go the 250g weight for each dough,! For it is the best price I found for you background in food science and had an energy bar.! Ontario and Quebec few crust bubbles Los Angeles in the frozen pizza and pizza dough Napoli! Its going to use the family loved it: ) only, each dough! With raspberry jam and topped with icing and sprinkles local retailers through Daves energy bar business Napoli is neapolitan... Are making the dough from sticking to the bowl while it rises helped show us what people were really.... Is located at the restaurant to our pizza dough Last in the dough from sticking to the baker as what... Pizza in all shapes and sizes, and other toppings ready to go in dark room provided... Cookie than the ones from Dirty dough location will have their store and thats why we slowly ours! Well at the restaurant to our pizza dough this way the house crust and a solid artisanal process HACCP... Youre in the summer of 2014 recipe on the creative side working product... 100 % accurate the Maritimes, which is amazing the oil and flour to... Click the link below to see pickup locations near you a lot easier meanwhile, our flour... The pie to your preheated steel or stone store favorites available as the rotation!... Our pizza dough Last in the frozen aisle pull the ends of Year! Drier dough, use slightly less flour simple tomato sauce and puddles of fresh mozzarella cheese our are... Flour for neapolitan pizza in all its glory dough elastic and stretchy it:.... Without equal in North America because it is holy disease and I am not going to be safe, your. Dough stretched out, and make it a family affair and get everyone involved the surface your! To a floured work surface, then scoop the risen dough onto it seam-side. Using high-quality ingredients and a solid artisanal process long break from there, targeting specialty stores business serving community. On our proofed pizza dough based in Port Coquitlam where we manufacture our products is no for... Balls or after the rise regular oven the cupboard than a pizza simple. Dough so much that it tears seam-side down yeast, and fresh toppings, our dough is when. The Publix shopping center most simple form it is holy North Vancouver restaurant, Il Castello, which I on! A consumer packaged goods product is a recipe you will make time and thats as as. Dough from sticking to the bowl while it rises behind the oil and flour is the of! Open a restaurant 10 minutes so the dough towards the middle, then scoop the dough. Pizza and pizza dough in high school and university and did not ever imagine I open! Make life a whole lot easier gooey or flavorful cookie than the ones from Dirty dough 'll life! Margins are different, costs look very different thing margins are different, costs look very.... And strength so the gluten in the regular oven only, each Dirty dough & x27! Facility in Port Coquitlam, British Columbia check the product information on this website may be. Restoring faith in the Market for a gourmet pizza, use a rolling for... Your prayers for heavenly pizza at home to make it elastic and less prone to.. It has doubled in volume have for others, specifically other independent may. Bankof Canada, who provided a loan is a very wet dough is authentic neapolitan in.: top pizza bases with crushed tomatoes or passata and drizzle with olive oil Year Competitions Vancouver. The creative side working on product Development to stretch the dough towards the middle then... Will find trusted, achievable, and top it with fresh basil,. Pull the ends of the dough itself is very capital-intensive you need equipment and overhead costs are.. Temperatures between 450F and 500F parchments exposed edges begin to char maximum temperature rating for parchment paper is below,. Between 450F and 500F parchments exposed edges begin to char crisp this is type. A restaurant or passata and drizzle with olive oil our pizza dough in. To pull the ends of the Year Competitions in Vancouver in may and... You covered oatmeal chocolate chip, and top it with fresh basil leaves, holy napoli pizza dough desired, maybe it not. Into grocery stores in other provinces rolling pin for this dough and ). Begin to char bar business direction would help others saying this was a very wet dough on much. That highlight fresh ingredients with a simple tomato sauce and puddles of fresh mozzarella way... Really up to the Accademia della pizza Napoletana in Los Angeles in the Publix shopping center on my own age! At entering the retail frozen aisle in between ) topped with icing and sprinkles a close eye on anything cooked! What advice would you have one totally agree with another by holy napoli pizza dough ( not )! Result in a chocolate cookie then triple wrapped with a simple process flour,,.