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Neo-Neapolitan Pizza Dough

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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!
Four 300-gram dough balls for 12-inch (30-centimetre) pizzas
2 days
(excluding starter prep)1 to 2 minutes
By Ooni HQ
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.
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