Neo-Neapolitan Pizza Dough

California-based Ooni Ambassador Cody Splane (@splangerdanger) offers this “neo” recipe for a tasty twist on classic Neapolitan pizza dough. A fan of experimenting with dough styles, Cody makes small changes that deliver big on taste. Rather than using the traditional “00” flour, an incredibly fine-milled flour, Cody’s recipe features a mix of bread flour, whole wheat, sourdough and olive oil. 

Thanks to a longer and more methodic fermentation period, the final dough has a higher gluten content that makes it strong enough to support any topping combo. The olive oil in the mix results in a browner base and a crispier bake with an overall richer flavour and texture. Although it takes a bit longer to prepare than traditional Neapolitan dough, we think the light, chewy dough and crispy cornicione are well worth the wait. 

Wondering what to use for toppings on your Neo-Neapolitan? Not sure where to start? Check out Cody’s Grandaddy Purp recipe for some tasty inspiration!


Difficulty

Servings

Four 300-gram dough balls for 12-inch (30-centimetre) pizzas

Prep Time

2 days

(excluding starter prep)
Cook Time

1 to 2 minutes

By Ooni HQ

Neo-Neapolitan Pizza Dough Recipe

Note

Plan on making your starter about 5 days before cooking. You’ll want to feed it about 10 hours before starting the dough preparation (preferably at an ambient temp of 18 °C). If you’re not sure how to make a starter, read our handy guide. The dough will also need to cold proof in the fridge for 48 hours before use.


1. Once your starter is bubbling and ready to go, whisk the water and starter together in a bowl or container until fully incorporated.


2. In a separate bowl, mix the bread and whole wheat flour.


3. Add the starter and water mixture to the dry flour mix and combine in the container with your hands, until just incorporated.

Cover and let rest for 30 minutes.

4. Once the dough is done resting, mix the salt and oil in a small container, then add it to the dough mixture and mix until just incorporated.

Cover and allow to rest for an additional 30 minutes. 

5. After the second rest is up, take the dough out and knead with your hands for 3 to 5 minutes to develop its strength.

Once complete, form the dough into a ball and place back into the container to rest.

6. Set a timer for 2.

5 hours for the warm bulk fermentation. Every 30 minutes, perform a stretch and fold on the dough, lifting it from underneath, pulling it up and folding it completely over itself.

7. Rotate the container 90 degrees after each stretch and fold and repeat this process a total of 4 times.

Cover and rest for 30 minutes.

8. After the 2.

5 hours is up, you’re ready to divide and ball up the dough. Weigh out 300 grams per portion and shape into a smooth ball with your palms, pinching at the bottom to close any seals.

Tip: (Check out Cody’s video for balling tips.)


9. Place each ball into a lightly-oiled container and cover.

Place in the refrigerator to cold bulk ferment for 48 hours. 

10. Remove the dough at least 1 hour before you want to cook to allow it to return to room temperature.

If you’re in a cold environment, allow 2 to 3 hours.

11. Stretch out and top your Neo-Neapolitan pizza as you please.

Ooni HQ

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