thanks everyone,

I have successfully done it

yeast + flour + water

Regards
TSDing

"Eric Jorgensen" > wrote in message
news:20040404064706.321fd1c9@wafer...
> 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
>