Neapolitan Dough


Here's a pic of a pizza I did using the Neapolitan-style dough and 5 cheese--mozzarella, provolone, Romano, parmesan, and asiago. Then I sprinkled some Italian herbs on it, as well as some Aleppo pepper flakes. This was a test using my Excel spreadsheet.

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Dean T.
posted over 2 years ago

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Looks quite tasty Dean. How did it taste, and what were the details? Curious to know about temperature, cook time.. What did you do for sauce?

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Raj Irukulla admin
posted over 2 years ago

It was VERY tasty. I wanted to test the formulas in my spreadsheet, so I took copious notes. I just made enough dough for 3 dough balls. Measurements are in ounces:
Caputo Flour 16.2
Water (43 degrees) 9.36
Salt .325
ADY .077
Poolish 3.6
Room Temp 70 degrees
Humidity 23%
Final Dough Temp 67.1

After mixing the dough and kneading according to the instructions in the book I covered with a damp towel and let it rest for 20 minutes, then divided it into 3 dough balls, put them in a proofing tray and refrigerated for 28 hours. I took them out of the fridge about 1.5 hours before cooking. I cooked the pizzas for 4 minutes at 670 degrees (measured using infrared thermometer aimed at my pizza landing spot), rotating 180 degrees after 2 minutes.
I couldn't find our food mill to make Tony's Neapolitan sauce, so I cheated and made sauce using crushed Red Gold tomatoes, sautéed garlic, and Penzey's seasonings. Since I was more concerned with the crust I didn't want to get too crazy with the toppings, so went light on the sauce and stuck to just cheese.
The crust came out nicely browned with a little charring on the bottom, with a crunchy outside and slightly chewy inside. I posted another photo of the pie with a slice removed so you could see the inside of the crust. The flavor was great. I've made Neapolitan dough before, but never using a starter. The flavor it adds is well worth the extra effort.
Notes for when I make it again:

1. I'm going to try and "cheat" and use my mixer/dough hook for the entire kneading process. Kneading by hand is fine when just making enough dough for 3 dough balls, but when making 6-10 like I usually do it gets to be a pain.

2. I'm going to reduce the time that the dough sits at room temperature from 1.5 hours to 1 hour. At 1.5 hours the dough was beginning to show signs of over-proofing such as large bubbles forming on the surface. I realize that 3 dough balls in a large proofing tray will warm up much faster than a tray full of dough balls, but I'm going to try taking them out of the fridge 1 hour before cooking and check them before using them. I'd rather feed my guests appetizers and wait for the dough to warm up than fight over-proofed dough.

- Dean   over 2 years ago


Yes what oven did you cook in? Home or other? and temp? Broiler method? Did you use any steels or stones? Did you use a screen to cook on? See one in the pic.
I am curious too.

Tony Gemignani admin
posted over 2 years ago

Tony I cooked it in a Woodstone Mt. Adams oven in my home. It's set up for dual flame (hearth and radiant) and dual fuel (gas or wood) but I just use gas. I use an infrared thermometer to measure the temperature of the spot that I cook my pizzas on, and it was registering 670 degrees. I don't cook on the screen, but I "land" my pizza on a screen for a minute or so when I take it out of the oven. Then I transfer to a cutting board for cutting. I realize I'm nowhere near what I'd even call "good" but I'm always striving for improvement. I attended your seminars at Pizza Expo in 2012 and would love to take your class.

- Dean   over 2 years ago


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