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	<title>Comments on: Neapolitan Pepperoni Pizza</title>
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	<link>http://www.cookography.com/2008/neapolitan-pepperoni-pizza</link>
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		<title>By: Esto es Pizza &#171; Es la Cocina de Lolo 2.1</title>
		<link>http://www.cookography.com/2008/neapolitan-pepperoni-pizza/comment-page-1#comment-2974</link>
		<dc:creator>Esto es Pizza &#171; Es la Cocina de Lolo 2.1</dc:creator>
		<pubDate>Thu, 12 Nov 2009 21:51:12 +0000</pubDate>
		<guid isPermaLink="false">http://www.cookography.com/?p=259#comment-2974</guid>
		<description>[...] Neapolitan Pepperoni Pizza [...]</description>
		<content:encoded><![CDATA[<p>[...] Neapolitan Pepperoni Pizza [...]</p>
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		<title>By: Tony Spazoli</title>
		<link>http://www.cookography.com/2008/neapolitan-pepperoni-pizza/comment-page-1#comment-2806</link>
		<dc:creator>Tony Spazoli</dc:creator>
		<pubDate>Sat, 26 Sep 2009 03:08:29 +0000</pubDate>
		<guid isPermaLink="false">http://www.cookography.com/?p=259#comment-2806</guid>
		<description>So... You have ate at every Pizza shop in Naples? You must be one extra large pizza lover. I was born and raised in Naples, this looks just like my Grandma Spazoli&#039;s. Makes me home sick! Thanks for the post.</description>
		<content:encoded><![CDATA[<p>So&#8230; You have ate at every Pizza shop in Naples? You must be one extra large pizza lover. I was born and raised in Naples, this looks just like my Grandma Spazoli&#8217;s. Makes me home sick! Thanks for the post.</p>
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		<title>By: Maria</title>
		<link>http://www.cookography.com/2008/neapolitan-pepperoni-pizza/comment-page-1#comment-2458</link>
		<dc:creator>Maria</dc:creator>
		<pubDate>Wed, 17 Jun 2009 00:33:41 +0000</pubDate>
		<guid isPermaLink="false">http://www.cookography.com/?p=259#comment-2458</guid>
		<description>I am sorry but the pizza in the photos looks nothing like the pizza in Naples! The real Neapolitan pizza has an elastic though not a crunchy one!</description>
		<content:encoded><![CDATA[<p>I am sorry but the pizza in the photos looks nothing like the pizza in Naples! The real Neapolitan pizza has an elastic though not a crunchy one!</p>
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		<title>By: Arnette</title>
		<link>http://www.cookography.com/2008/neapolitan-pepperoni-pizza/comment-page-1#comment-1469</link>
		<dc:creator>Arnette</dc:creator>
		<pubDate>Sat, 15 Nov 2008 17:53:14 +0000</pubDate>
		<guid isPermaLink="false">http://www.cookography.com/?p=259#comment-1469</guid>
		<description>Here&#039;s some additional pizza making tips:  
Put a few teaspoons of olive oil on parchment paper, and your hands - dough will roll/press out WAY easier, and thinner.  For a really crisp crust - flop parchment paper upside down to get the dough onto your hot pizza stone, remove paper (I save it and use several times).  Bake on highest heat for few minutes, remove, cool, layer sauce and toppings on side of dough that was next to stone.  Re bake again.  This is great if you need to make several pizzas.  Since both sides bake, it&#039;s really crispy. Cooling before topping makes sure the pizza doesn&#039;t get soggy.</description>
		<content:encoded><![CDATA[<p>Here&#8217;s some additional pizza making tips:<br />
Put a few teaspoons of olive oil on parchment paper, and your hands &#8211; dough will roll/press out WAY easier, and thinner.  For a really crisp crust &#8211; flop parchment paper upside down to get the dough onto your hot pizza stone, remove paper (I save it and use several times).  Bake on highest heat for few minutes, remove, cool, layer sauce and toppings on side of dough that was next to stone.  Re bake again.  This is great if you need to make several pizzas.  Since both sides bake, it&#8217;s really crispy. Cooling before topping makes sure the pizza doesn&#8217;t get soggy.</p>
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		<title>By: Florentine Frying Pan Pizza &#124; Food &#38; Life</title>
		<link>http://www.cookography.com/2008/neapolitan-pepperoni-pizza/comment-page-1#comment-1381</link>
		<dc:creator>Florentine Frying Pan Pizza &#124; Food &#38; Life</dc:creator>
		<pubDate>Wed, 22 Oct 2008 01:00:08 +0000</pubDate>
		<guid isPermaLink="false">http://www.cookography.com/?p=259#comment-1381</guid>
		<description>[...] in the Country celebrates a Friday night with Peking Chicken Pizza. And Cookography serves up a Neapolitan Pepperoni Pizza. And if that&#8217;s not enough, we have an entire recipe section devoted to Pizza right [...]</description>
		<content:encoded><![CDATA[<p>[...] in the Country celebrates a Friday night with Peking Chicken Pizza. And Cookography serves up a Neapolitan Pepperoni Pizza. And if that&#8217;s not enough, we have an entire recipe section devoted to Pizza right [...]</p>
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	<item>
		<title>By: fornetti</title>
		<link>http://www.cookography.com/2008/neapolitan-pepperoni-pizza/comment-page-1#comment-1256</link>
		<dc:creator>fornetti</dc:creator>
		<pubDate>Sun, 31 Aug 2008 12:13:54 +0000</pubDate>
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		<description>I do not believe this</description>
		<content:encoded><![CDATA[<p>I do not believe this</p>
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		<title>By: Alison</title>
		<link>http://www.cookography.com/2008/neapolitan-pepperoni-pizza/comment-page-1#comment-1036</link>
		<dc:creator>Alison</dc:creator>
		<pubDate>Thu, 17 Jul 2008 19:25:26 +0000</pubDate>
		<guid isPermaLink="false">http://www.cookography.com/?p=259#comment-1036</guid>
		<description>Looks tasty! I need to try my hand at some homemade pizza asap.</description>
		<content:encoded><![CDATA[<p>Looks tasty! I need to try my hand at some homemade pizza asap.</p>
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		<title>By: gizmar</title>
		<link>http://www.cookography.com/2008/neapolitan-pepperoni-pizza/comment-page-1#comment-637</link>
		<dc:creator>gizmar</dc:creator>
		<pubDate>Sun, 04 May 2008 13:30:05 +0000</pubDate>
		<guid isPermaLink="false">http://www.cookography.com/?p=259#comment-637</guid>
		<description>Pizza is an art!  Most pizza is pretty bad - to make a good pizza takes skill and heart - your pizza looks like it has the magic</description>
		<content:encoded><![CDATA[<p>Pizza is an art!  Most pizza is pretty bad &#8211; to make a good pizza takes skill and heart &#8211; your pizza looks like it has the magic</p>
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