What is NEOpolitan Pizza?
Enter the NEOpolitan pizza. Customers “want (their pizza) to look Neapolitan, but they’re American, so they want crunch,” says Anthony Falco, former pizza czar at Roberta’s Pizza in Brooklyn. Their individual 12-inch pies are baked in a wood-fired oven with carefully selected toppings, but they do not conform to the demands of the Neapolitan playbook. “Everyone wants higher-quality products and better food experiences, but Neapolitan pizza doesn’t make sense to (all) Americans.” Falco describes the pizza at Roberta’s as “American pizza using Italian techniques.” If Neapolitan pizza is the springboard, NEOpolitan pizza is the landing pad. More on Neopolitan vs. Neapolitan.
Try this NEOpolitan Pizza Dough Recipe
Neopolitan Pizza Dough
Author: Pizza Today
Recipe type: dough/breads
Ingredients
- ¼ ounce dry yeast
- 1-1/4 cups cool (80-90 F) water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 cups soft flour
- 2 cups hard flour
Instructions
- Put the yeast in the mixing bowl of a stand mixer.
- Add water, sugar and salt.
- Whisk to dissolve.
- Add the two flours.
- Mix for 6-8 min., until the dough is pliable and cleans the side of the bowl.
- Cover the mixing bowl with a damp, lean towel.
- Let rise for one hour.
- Divide the dough into three equal size balls.
- Cover and put int he cooler overnight, Give the dough at least one hour bench time before forming the shells and baking,
