Neo-Neapolitan Pizza Dough
What makes Neo-Neapolitan, ‘Neo’? Cody Splane of @splangerdanger has his recipe down to a T. Rather than using the classic 00 flour, crucial in traditional Neapolitan pizza dough, Cody’s recipe uses a mix of bread flour, whole wheat, sourdough, and olive oil. Thanks to its long and methodic fermentation period, the dough results in a delicious rich flavour and texture. Although it takes a wee bit longer to prepare, the chewy dough and crispy cornicione is worth the wait!
1x large cambro/ plastic container
4x small cambro/ plastic container for the dough balls
Makes 4x 300g dough balls (12/14”)
588g bread flour
66g whole wheat flour
425g water (65% hydration)
20g olive oil
Note - this recipe takes time. Allow at least 3 days preparation before you plan to cook any pizzas.
At an ambient temp of 65°F/ 18°C, you’ll want to feed your mature starter around 10 hours before you start the dough preparation. Depending on your home temperature, this may take a few hours more or less.
Once your starter is bubbling and ready to go, whisk the water and starter together in a bowl/container until fully incorporated. In a separate container, mix together the bread and whole wheat flour.
Add the wet ingredients to the dry flour mix and pull the mixture together in the container with your hands, until just incorporated. Cover and let rest for 30 mins.
Once 30 mins is up, mix the salt and oil together in a small container. Add this to the dough mixture and mix until just incorporated. Allow the dough to rest covered for a further 30 mins.
After the second rest is up, take the dough out and knead with your hands for around 3-5 minutes to develop its strength. Once complete, form the dough into a ball and place back into the container to rest. Set a timer for 2.5 hours for the warm bulk fermentation.
Every 30 mins, come back to the dough and perform a stretch and fold. Lift the dough from underneath, pulling it up and folding itself completely over. Rotate the container 90° after each stretch and fold, and repeat for a total of 4 times. Cover at rest for 30 mins.
After the 2.5 hours is up, you’re ready to divide and ball up the dough. Weigh out 300g per portion and shape into a smooth ball with your palms, pinching at the bottom to close any seals. Check out Cody’s video for balling top tips!
Place each ball into a lightly oiled container and cover. Place in the refrigerator to cold bulk ferment for 48 hours. When you’re ready to cook, remove the dough at least 1 hour before you want to cook to allow the dough to come back to room temperature. If you’re in a cold environment, 2-3 hours is a safer bet.
Stretch out and top your Neo-Neapolitan as you please – check out Cody’s Grandaddy Purp recipe for inspiration!