Years ago, I fell in love with Neapolitan-style pizza. I loved its light, airy, char-speckled crust. It was a revelation to me. But really, that revelation was due to never experiencing great pizza and growing up in an area where mediocre pizza was the norm. As time has worn on, and I’ve eaten dozens of styles of pizza all over the country, in literally hundreds of pizzerias, I’ve cooled on Neapolitan style a bit
I am a big fan of a neo-Neapolitan style. Still light and airy, but not as thin and soupy as Neapolitan and with some crunch, too.
I’ve been working on perfecting a neo-Neapolitan style and have come close to my ideal. These pizzas have a light, and tender/chewy crust with a little crispness.
This dough is 64% hydration. It’s a mix of 60% Caputo Pizzeria, and 40% Caputo Chef’s flours. 24-hour fermentation. Cooked at 800F for two and half minutes.
I like food 
Do you eat this while playing Tekken and Jeff attempting to play the trumpet? Hope you are well Steve!
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Phil! How are you? So nice to hear from you. Are you in the states? If I remember correctly you were moving to Dubai.
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Hey Steve! I am well, how are you and the family doing? The little probably is not little any longer. I am not, but will be visiting June. Currently in Saudi Arabia, maybe we can catch up when I’m in town!
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what is your philosophy on using sourdough discards (the stuff when you’re refreshing your starter and it is not quite there so you take some out and add new flour and water) in pizza dough? Fiddling with this myself right now.
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Hey Otis,
I don’t do a starter. I found it to be too much of a pain. I get excellent, consistent results with saf-instant yeast, so I stick with that. Maybe at some point I’ll experiment with using starter.
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