October is Pizza Month! I adore pizza so whenever I get the chance to celebrate it, I’m there.
I made Pizza Napoletana during the BBA Challenge several years ago, and I really liked it. I decided to revisit this dough to see if my pizza-making skills have improved.
Even though this pizza is adapted from one of Peter Reinhart’s formulas, it was Jeffrey Hammelman (Bread Baker extraordinaire at KAF) that inspired me to make it. I watched a video recently of his keynote address at the Grain Gathering Conference. Unfortunately, I missed the conference so I was delighted to be able to listen to a replay of his presentation.