Neo Neapolitan Pizza Dough Recipes

NEO-NEOPOLITAN PIZZA DOUGH

Steps:

• With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.
• Immediately divide the dough into 4 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. (Or, if you are making the pizzas on the same day, let the dough balls sit in the bags at room temperature for 1 hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, and refrigerate for at least 2 hours.)
• The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don't want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months.

NEO-NEAPOLITAN PIZZA DOUGH

Steps:

• With a big metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined.
• Fit mixer with dough hook; mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
• Let dough rest for 5 minutes, then mix again on med-low speed for 2 more minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom.
• *If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
• The dough should pass the windowpane test-snip off a piece of dough and gently tugging and turning it, stretching it out until it forms a paper-thin, translucent membrane somewhere near the center; if dough does not form this membrane, it probably needs another minute or two of mixing).
• Immediately divided the dough into 4-equal portions; round each piece into a ball and brush or rub each ball with olive oil.
• Place each ball inside its own zip-lock freezer bag; let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
• The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off.
• Makes four 10 ounce dough balls.

NEO-NEAPOLITAN PIZZA DOUGH

Steps:

• What makes Neo-Neapolitan, 'Neo'? Cody Splane of @splangerdanger has his recipe down to a T. Rather than using the classic 00 flour, crucial in traditional Neapolitan pizza dough, Cody's recipe uses a mix of bread flour, whole wheat, sourdough, and olive oil. Thanks to its long and methodic fermentation period, the dough results in a delicious rich flavor and texture. Although it takes a wee bit longer to prepare, the chewy dough and crispy cornicione is worth the wait! Equipment1x large cambro/ plastic container4x small cambro/ plastic container for the dough balls IngredientsMakes 4x 300g dough balls (12/14") 588g bread flour66g whole wheat flour425g water (65% hydration)131g starter 20g salt20g olive oil MethodNote - this recipe takes time. Allow at least 3 days preparation before you plan to cook any pizzas. At an ambient temp of 65°F/ 18°C, you'll want to feed your mature starter around 10 hours before you start the dough preparation. Depending on your home temperature, this may take a few hours more or less. Once your starter is bubbling and ready to go, whisk the water and starter together in a bowl/container until fully incorporated. In a separate container, mix together the bread and whole wheat flour. Add the wet ingredients to the dry flour mix and pull the mixture together in the container with your hands, until just incorporated. Cover and let rest for 30 mins. Once 30 mins is up, mix the salt and oil together in a small container. Add this to the dough mixture and mix until just incorporated. Allow the dough to rest covered for a further 30 mins. After the second rest is up, take the dough out and knead with your hands for around 3-5 minutes to develop its strength. Once complete, form the dough into a ball and place back into the container to rest. Set a timer for 2.5 hours for the warm bulk fermentation. Every 30 mins, come back to the dough and perform a stretch and fold. Lift the dough from underneath, pulling it up and folding itself completely over. Rotate the container 90° after each stretch and fold, and repeat for a total of 4 times. Cover at rest for 30 mins. After the 2.5 hours is up, you're ready to divide and ball up the dough. Weigh out 300g per portion and shape into a smooth ball with your palms, pinching at the bottom to close any seals. Check out Cody's video for balling top tips! Place each ball into a lightly oiled container and cover. Place in the refrigerator to cold bulk ferment for 48 hours. When you're ready to cook, remove the dough at least 1 hour before you want to cook to allow the dough to come back to room temperature. If you're in a cold environment, 2-3 hours is a safer bet. Stretch out and top your Neo-Neapolitan as you please - check out Cody's Grandaddy Purp recipe for inspiration!