GET READY TO TAKE DELIGHT IN MY FAILURE! Who knows how it'll go? Nobody! But, after whipping up a giant batch of standard Neapolitan-style dough yesterday, this happened: your procacious Pizza Geek wondered what would the result be if he mashed up a standard no-knead dough recipe with the sugar and oil from a typical recipe for neo-Neapolitan dough.
If you're new to all this, Neopolitan is the traditional pizza of Naples. Flour, salt, water, yeast. That's it.
Neo-Neapolitan is the evolutionary style that made New Haven pizza famous. It contains all the components of Neapolitan-style dough, along with oil and sugar, which is verboten in Naples. Yes, there are even laws about this stuff.
No-knead dough is easy. Pizza failure is hard. You end up scraping glop off of hot steel and calling your local 30-minutes-or-less outlet. Anyway, this is all a big mystery.
Maybe it'll become a PLO. (Pizza-Like Object.) Maybe it'll be amazing and easier than ever. We don't know what's going to happen, but stay tuned...
Blaine Parker is the award-winning author of the new, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, professional-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza?
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