California-based Ooni Ambassador Cody Splane (@splangerdanger) offers this “neo” recipe for a tasty twist on classic Neapolitan pizza dough. A fan of experimenting with dough styles, Cody makes small changes that deliver big on taste. Rather than using the traditional “00” flour, an incredibly fine-milled flour, Cody’s recipe features a mix of bread flour, whole wheat, sourdough and olive oil. 

Thanks to a longer and more methodic fermentation period, the final dough has a higher gluten content that makes it strong enough to support any topping combo. The olive oil in the mix results in a browner base and a crispier bake with an overall richer flavour and texture. Although it takes a bit longer to prepare than traditional Neapolitan dough, we think the light, chewy dough and crispy cornicione are well worth the wait. 

Wondering what to use for toppings on your Neo-Neapolitan? Not sure where to start? Check out Cody’s Grandaddy Purp recipe for some tasty inspiration!