Creamy, tangy and punchy – this Grandaddy Purp, Neo-Neapolitan Pizza is the brainchild of none aside from Cody Splane (@splangerdanger). Filled with twists and turns, this distinctive pizza is filled with taste: the garlic cream compliments the candy lavender and fennel goat cheese, crispy purple kale and zingy preserved lemon for a shiny end.
Elements
Makes 1x 12” pizza
300g Neo-Neapolitan dough ball
4-5 tbsp garlic cream
60g Full fats low-moisture mozzarella
60g Lavender and fennel goat cheese, crumbled
4-5 leaves purple kale
Parmigiano-Reggiano
⅕ Preserved lemon, finely chopped
Olive oil
Methodology
Put together your pizza dough forward of time. Cody’s information to creating the proper Neo-Neapolitan Pizza Dough covers every thing it’s worthwhile to know.
Fireplace up your Ooni pizza oven. Goal for 952˚F (500˚C) on the stone baking board inside. You’ll be able to test the temperature inside your Ooni rapidly and simply utilizing the Ooni Infrared Thermometer.
Utilizing a small quantity of flour, mud your Ooni pizza peel. Stretch the pizza dough ball out and lay it out in your pizza peel. Spoon a good layer of Garlic cream over the bottom of the pizza. Prime with the mozzarella, adopted by the goat cheese. Add the kale leaves, then end with a drizzle of olive oil to assist the leaves crisp up within the oven.
Slide the pizza off the peel and into your Ooni Pizza Oven. Prepare dinner for 1-2 minutes till puffy and golden brown around the crust, noticed with color.
Take away the cooked pizza and high with contemporary grated Parmigiano-Reggiano and a sprinkling of finely chopped preserved lemon for a zingy end.
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