On Sun, 4 Apr 2004 03:06:51 -0700
"Nexis" > wrote:

> Not sure if you're serious, but assuming you are, the problem here is
> you have no leavening. For a pizza texture, you're going to need more
> than flour and water. Yeast will be your key. And when you use yeast,
> you'll need to feed it...so you will need a tiny amount of sugar as
> well...and I would have a bit of salt for flavor. So let's see....we


This is technically not true - yeast likes starch just fine. It's not
as readily edible to yeast as sucrose, but carbohydrates are sugar
polymers and your dough can rise with no added sugars. Maybe not as
fast, but this could be considered an advantage.

Indeed, the Associazione Verace Pizza Napoletana demands that true
Neapolitan pizza dough contain nothing but flour, yeast, and water.
Additionally, that it must be shaped by hand without a rolling pin, and
baked on the surface of an exclusively wood-fired oven with no pan.

See the VPN USA website at http://www.verapizzanapoletana.org