It has taken me years to develop, test and publish a recipe for a Neapolitan style pizza that could be in a conventional American kitchen. This is partially because ingredients are decidedly different in the United States, especially leavening agents. Mostly, it took me so long to get a pizza recipe right because I am bad at math. Fractions are such a bitch. Converting from the metric system to the non-sensical US “cup” and “tablespoon” system is even bitchier. This is my master recipe for Neapolitan pizza in the conventional American kitchen.