Pizza dough schadenfreude: are you ready for maybe the dumbest experiment ever? Then again...

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...