Recipe added : 21st March 2025 <h1><span class="material-symbols-outlined">scale</span>Neopolitanish Dough</h1> %% Category::<h1><span class="material-symbols-outlined">scale</span> </h1> %% ## My all purpose, weekly driver. I'll be honest, there is not much to this recipe that can really merit being associated with Neapolitan pizza. It's more an overall description of the pizza. Being hand tossed and, with the appropriate technique, purposely made to have a more chewy and open crumb. Obviously it's damn near impossible to get the required fresh yeast these days etc. The main thing I want to achieve here though is to perfect that kind of style the best I can with the tools I've got. It all makes more sense if you try to imagine the difference between NY style and Italian style even though, by rights, the latter *should* be the only thing I am capable of producing in my lowly home oven. When all that logic still makes no fucking sense, just suffice it to say that this recipe is the one I make basically every week. Usually it's versatile enough to make thinner and bigger ones, or nice big fluffy ones depending on the technique I use to open up the base when making a pizza from it. Below you will find a table with the last few iterations followed by the instructions: | Ingredient | Old | Torin | Magdelena | Carlin | Maude | | | -------------- | ---- | ------- | --------- | ------ | ----- | --- | | Flour | 950 | 650 | 650 | 650 | 650 | | | Water | 590 | 350 | 275 | 275 | 275 | | | Starter/Sponge | 300 | 900 | 900 | 900 | 900 | | | Total Flour | 1100 | 1100 | 1100 | 1100 | 1100 | | | Total Water | 740 | 800 | 725 | 725 | 725 | | | Barley M | 35 | 35 | 35 | 35 | - | | | Sugar | - | - | - | - | 35 | | | Diastatic M | 22 | 22 | 22 | 22 | 22 | | | VW Gluten | 35 | 35 | 35 | 35 | 35 | | | Coconut Oil | 30 | *47.5*> | 47.5 | - | - | | | Olive Oil | - | - | - | - | 22 | | | Salt | 20 | 20 | 20 | - | 20 | | | I.D.Y | 2.8 | 2.8 | 2.4< | 2.4 | 2.4 | | | *pectin* | .008 | - | - | - | - | | | Hydration | 67% | 72%> | *65*%< | 65% | 65% | | | | | | | | | | ### Instructions whisk the dry ingredients together WITHOUT the salt, put the salt aside. So just the sugar, yeast and flour. Now add the water and the starter, and start to mix together. The salt and oil/fat should still be left on the counter until later in the mix. keep mixing until it's one solid mass and transfer to a clean work surface. knead for about 7-10 minutes it should start to feel nice and elastic, almost soft. If you have a temp gun you should be keeping an eye on the temp, if you have to use a probe, then that's fine also. If you have neither, then this will be something you really need to invest in if you want to perfect your particular dough. Once the dough is getting into the high 70s, 74-5 ish, add the oil and salt and knead for another 3-4 minutes. if you don't have a reliable way of taking the temp then just add these when the dough feels nice and soft has ceased to stick to the counter. Mixing is complete when either : the dough is between 79 and 81 degrees or it passes a window pane test nicely. window pane test is when you cut a piece of the dough off and stretch it between your hands and hold it up to the light. the further it goes without breaking and hence, showing more light through it, the better. now rest the dough, covered in a bowl, with a little oil for 20 minutes. After 20 minutes is up, remove the dough from the bowl and portion up. you should have enough for roughly 5, 390g balls. now you roll these balls in the palm of your non dominant hand, pushing underneath it with the "heel" of your dominant hand. Think "street fighter style fireballs" Put however many you will use that night into a lightly oiled bowl, covered with plastic or a dense knit kitchen towel and leave on the counter for up to 4 hours. you want the dough to ferment, and to rise by about 1.5 times. Those balls you are not using the same night, put into some sort of container or bowl that will allow for some rise, oiled and covered airtight in the fridge for 24 hours. If you still don't use after that period, freeze them/it. To make a good pizza: roughly 3 hours into the time the balls on the counter have been fermenting, start your oven, with the steel on the top shelf, as high as it goes. 550 is the usual. You can get away with 45 but I always do 1 to 1.5 hours. ## "old recipe" This recipe is the last iteration I had on my old way of keeping my recipes. Google keep. There have been MANY iterations before it. It started out as a poolish based dough and then I moved to using a starter that I have managed to keep alive for ages now. [[How I make, and keep alive, a starter.]] 590g water (+150) = 740 300g starter (equal parts water and flour ) 950g all purpose flour (+150) = 1100 35g barley malt 22g diastatic malt 35g gluten 20g salt 2.8g instant dried yeast 30g coconut oil *Pectin % .008* 740/1100 ## Torin Oanes : 800/1100 = 0.727272727273 added 300g starter to 300g each of water and flour. then made the dough for: ~~290g~~ 350g water (plus 300 for sponge & 150 in starter) = 800 650g all purpose flour (plus 300 for sponge & 150 in starter ) = 1100 35g barley malt 22g diastatic malt 35g gluten 20g salt 2.8g yeast 47.5g coconut oil hydration is 72% 800/1100 Tried waiting until 75 degrees until around salt. results of todays dough: [[Torin Oanes]] ## Magdalena Chapin. 19-March-25 20:56 My plan is to see what the sponge for24 hours in the fridge does for the taste. Step one : The sponge. 300g each of starter, flour and water. 275g water (+300 + 150) = 725 650g all purpose flour 35g barley malt 22g diastatic malt 35g gluten 20g salt 47.5g coconut oil 2.4g yeast. hydration is: 65% Link to Magdelena : [[Magdelana C.]] ## Carlin Marmion Mon, Apr 14th @ 01:47 : I've been reading up quite a bit about fats and their effects on dough and now want to see what would happen if it were omitted entirely. After all, proper Neapolitan pizza does not call for it, but honestly that's something I could care less about. I am more interested in what the "perfect" amount is, as well as which one is the best to use. What I am looking for is the best crumb possible in a home oven, while not sacrificing any taste or texture. I will use this as the baseline for what the observable outcome is for using fats in a dough like this, with the intention of slowly incrementing in future batches. Step one : The sponge. 300g each of starter, flour and water. 275g water (+300 + 150) = 725 650g all purpose flour 35g barley malt 22g diastatic malt 35g gluten 20g salt ~~47.5g coconut oil~~ 2.4g yeast. hydration is: 65% Exactly the same as the last one, just no fat at all. Link to: [[Carlin Marion]] ## Maudie Wagle Sun, May 18th @ 23:44 : I have left the starter in the fridge for so long that I am going to feed it the night before I make the next batch. This should be a good test to see if that helps at all with more volume or bubbles. Generally just more quality is what I am after. I will be adding a little bit of oil compared to the last batch but other than that everything else is staying the same, including an overnight sponge. Step one, feed the starter and let out for a couple hours. Step two : The sponge. 300g each of starter, flour and water. 275g water (+300 + 150) = 725 total. 650g all purpose flour (+300 + 150) = 1100 total. 35g sugar 22g diastatic malt 35g gluten 20g salt 22g olive oil [[Maudie Wagle]] 2.4g yeast. hydration is: 65%