What makes Neo-Neapolitan, ‘Neo’? Cody Splane of @splangerdanger has his recipe all the way down to a T. Relatively than utilizing the traditional 00 flour, essential in conventional Neapolitan pizza dough, Cody’s recipe makes use of a mixture of bread flour, entire wheat, sourdough, and olive oil. Due to its lengthy and methodic fermentation interval, the dough leads to a scrumptious wealthy taste and texture. Though it takes a wee bit longer to organize, the chewy dough and crispy cornicione is well worth the wait!
Gear
1x massive cambro/ plastic container
4x small cambro/ plastic container for the dough balls
Elements
Makes 4x 300g dough balls (12/14”)
588g bread flour
66g entire wheat flour
425g water (65% hydration)
131g starter
20g salt
20g olive oil
Methodology
Word – this recipe takes time. Enable a minimum of 3 days preparation earlier than you intend to cook dinner any pizzas.
At an ambient temp of 65°F/ 18°C, you’ll wish to feed your mature starter round 10 hours earlier than you begin the dough preparation. Relying on your house temperature, this may increasingly take a number of hours kind of.
As soon as your starter is effervescent and able to go, whisk the water and starter collectively in a bowl/container till absolutely integrated. In a separate container, combine collectively the bread and entire wheat flour.
Add the moist elements to the dry flour combine and pull the combination collectively within the container together with your arms, till simply integrated. Cowl and let relaxation for 30 minutes.
As soon as 30 minutes is up, combine the salt and oil collectively in a small container. Add this to the dough combination and blend till simply integrated. Enable the dough to relaxation lined for an additional 30 minutes.
After the second relaxation is up, take the dough out and knead together with your arms for round 3-5 minutes to develop its energy. As soon as full, kind the dough right into a ball and place again into the container to relaxation. Set a timer for two.5 hours for the nice and cozy bulk fermentation.
Each 30 minutes, come again to the dough and carry out a stretch and fold. Elevate the dough from beneath, pulling it up and folding itself fully over. Rotate the container 90° after every stretch and fold, and repeat for a complete of 4 instances. Cowl at relaxation for 30 minutes.
After the two.5 hours is up, you’re able to divide and ball up the dough. Weigh out 300g per portion and form right into a easy ball together with your palms, pinching on the backside to shut any seals. Try Cody’s video for balling prime ideas!
Place every ball right into a calmly oiled container and canopy. Place within the fridge to chilly bulk ferment for 48 hours. While you’re able to cook dinner, take away the dough a minimum of 1 hour earlier than you wish to cook dinner to permit the dough to come back again to room temperature. Should you’re in a chilly setting, 2-3 hours is a safer wager.
Stretch out and prime your Neo-Neapolitan as you please – try Cody’s Grandaddy Purp recipe for inspiration!
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