no yeast pizza dough -1 1/4 cups flour 1/2 tsp salt 1/2 tsp baking powder 2 tsp olive oil 1 tsp light corn syrup 1/2 cup water Mix ingredients until thoroughly combined. Shape it into a ball and roll it out paper thin on a piece of parchment paper
The East Coast's loss is the West Coast's gain. Anthony Mangieri was considered one of the nation's finest Neapolitan pizzamakers when he left New York in 2009, and Una Pizza Napoletana, which he opened in San Francisco in 2010, shows that he's still a worthy contender for that title. His pies are masterful: the crust puffed and beautifully elastic with crisp, charred edges, a slight smoky tinge, delicately milky mozzarella. In the Filetti, crust and cheese are dotted with cherry tomatoes.