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Neo-Neapolitan Pizza Dough

Neo-Neapolitan Pizza Dough created by andy.wilson

American Pie—Peter Reinhart. The dough to use for making New-Haven-style pizza and/or pizzas in the style of Lombardi’s, Totonno’s, or Grimaldi’s. Makes a “thin, crisp crust with airy pockets in the crown”. Slightly sticky and may be tricky to work with. Requires high-gluten flour.

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • With a big metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined.
  • Fit mixer with dough hook; mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
  • Let dough rest for 5 minutes, then mix again on med-low speed for 2 more minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom.
  • *If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
  • The dough should pass the windowpane test—snip off a piece of dough and gently tugging and turning it, stretching it out until it forms a paper-thin, translucent membrane somewhere near the center; if dough does not form this membrane, it probably needs another minute or two of mixing).
  • Immediately divided the dough into 4-equal portions; round each piece into a ball and brush or rub each ball with olive oil.
  • Place each ball inside its own zip-lock freezer bag; let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
  • The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off.
  • Makes four 10 ounce dough balls.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"American Pie—Peter Reinhart. The dough to use for making New-Haven-style pizza and/or pizzas in the style of Lombardi’s, Totonno’s, or Grimaldi’s. Makes a “thin, crisp crust with airy pockets in the crown”. Slightly sticky and may be tricky to work with. Requires high-gluten flour."
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  1. Linda H.
    not good. crust was like a cracker not chewy like a ny pie
    Reply
  2. andy.wilson
    Neo-Neapolitan Pizza Dough Created by andy.wilson
    Reply
  3. Clean Plate Club
    Only way to go if you want chewy, tasty thin crust. I mix it in my 12 C food processor. Best to use saf-instant yeast and high gluten bread flour.
    Reply
  4. Chef Talock
    Tried this recipe yesternight with great results. I followed it exactly, but did the kneading by hand since I don't have a mixer. As it is, I didn't have to add any extra flour but for keeping it from sticking to the countertop. Came out a little bland since I rounded down, instead of up, the kosher salt/table salt conversion. So I'm thinking I'll be getting yummier results next time.
    Reply
  5. ratherbeswimmin
    American Pie—Peter Reinhart. The dough to use for making New-Haven-style pizza and/or pizzas in the style of Lombardi’s, Totonno’s, or Grimaldi’s. Makes a “thin, crisp crust with airy pockets in the crown”. Slightly sticky and may be tricky to work with. Requires high-gluten flour.
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