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.