5m
- Combine 50% bread flour and 50% Tipo 00 flour with 70% room-temperature water.
- Mix on Speed 1 for 5 minutes until no dry flour remains.
- Scrape bowl, cover, and rest for minutes.
Neo-Neapolitan
High-hydration 70% 50/50 blend artisan round with leopard-spot blister
A modern Neo-Neapolitan round pizza combining the tenderness of Italian high-heat dough with American bread flour structural integrity. Built on a 50/50 Bread Flour and Tipo 00 blend, 70% hydration, a 4-hour room bulk with stretch-and-folds, and overnight cold fermentation. Yields an open, airy cornicione with crisp micro-blistered leopard spotting at 550°F–600°F+.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
6
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread Flour | 50% | ||
| Tipo 00 Flour | 50% | ||
| Water | 70.0% | ||
| Kosher Salt | 2.0% | ||
| IDY | 0.10% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Crushed San Marzano Tomatoes | 0.800 | ||
| Fior di Latte / Fresh Mozzarella | 1.10 | ||
| Fresh Basil & Grated Hard Cheese | 0.100 | ||
| Extra Virgin Olive Oil | 0.080 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature575°F
Bake Time4-5 min
SurfacePreheated Baking Steel or Outdoor Oven (550°F-650°F)
Bake directly on preheated baking steel at 550°F–600°F (or outdoor oven at 650°F–700°F) for 4 to 5 minutes. Broiler on HIGH for the final 60 seconds produces intense cornicione puff and leopard char.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
10m
- Sprinkle 0.1% IDY over dough and mix 1 minute on Speed 1.
- Add 2.0% kosher salt and mix 1 minute more.
- Increase to Speed 2 and mix for ~10 minutes until medium gluten development is achieved.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
4h
- Transfer dough to an oiled container.
- Bulk ferment at room temperature for 4 hours, performing stretch-and-folds at the 30-minute and 60-minute marks.
24h
- Divide dough into 225g–250g portions.
- Round tightly into smooth balls.
- Place into oiled dough containers and refrigerate overnight (18–24 hours).
3h
Remove dough from the refrigerator 3 hours prior to baking (target internal dough temp: 62°F–66°F) to allow dough to relax and become extensible.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Dredge dough ball in semolina rimacinata.
- Press gently from center outward to preserve an airy cornicione rim.
- Knuckle stretch to an 11-12" round disc.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
5m
- Ladle crushed San Marzanos, tear fresh fior di latte mozzarella, and drizzle Extra Virgin Olive Oil.
- Slide directly onto a preheated baking steel at 550°F (maximum home oven) for 4 to 5 minutes, engaging the broiler on HIGH for the final 60 seconds.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment4h
Cold Ferment18-24h
Final Proof3h
Improved mix with 30-min rest. 4-hour room temp bulk ferment with folds at 30m and 60m. Scale into 225g–250g balls and cold ferment overnight in fridge. Temper at room temperature for 3 hours before stretching.