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Neo Neopolitan Pizza Dough - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Neo Neopolitan Pizza Dough

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  • Neo Neopolitan Pizza Dough

    I made Reinhart's neo neopolitan pizza dough (Artisan Bread Every Day) a few nights ago and I have to say it was a real disaster. I went strictly according to the recipe and added sugar and olive oil ...EEEEEEEEEEEK ...

    It was very sweet and the consistency was almost unworkable as it puffed up and had to be handled very delicately. I made 3 of the 5 doughs then stuck the others into the fridge to see if they would improve with age. I think they are destined for the bin though ... the sweet taste was really off putting too.

    Anyone have any success with the this recipe???
    / Rossco

  • #2
    Re: Neo Neopolitan Pizza Dough

    Hi Rossco,

    I use Reinhart's neo neopolitan dough from American Pie. I like it because I don't find it delicate which suggests something went astray in your mixing. The recipe in ABED has more sugar/honey than American Pie. I would also note that the sugar/honey is optional.

    Your description of your problems seems strange...the sugar addition jump starts the yeast and should lead to higher yeast activity and puffier dough than without. The yeast eats the sugar so there shouldn't be a lot left after proofing. Again... somehting seems wrong if it tastes sweet. For a start I would suggest dropping the recipe to 1 tablespoon sugar from 2 in ABED and I would also suggest using honey or agave syrup instead of sugar to get a more complex flavor profile. Or leave it out!

    And I would note, neo Neapolitan uses bread flour with high gluten. I use King Arthur unbleached bread flour with 12.7% protein. It sounds like you may have used AP based on your handling problems.

    Good Luck!
    Jay

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