Name: Napoli & New York Style Pizza
Yield: 2 large pizzas
Cuisine: Italian-inspired cuisine
Ingredients: 300 ml room temperature water; 300 g 00 flour; 5 g dry yeast (fresh 10g); 5 g honey; 330 g 00 flour; 300 g semolina rimacinata; 300 ml cold water; 30 g sea salt; 50 g olive oil; 5 g dry yeast; poolish

A rustic wooden cutting board showcases two distinct pizzas: one a classic Neapolitan with a blistered, airy crust, vibrant tomato sauce, and fresh mozzarella, the other a New York slice with a thinner, foldable crust and glistening cheese.

This recipe combines elements of Napoli and New York style pizza, focusing on creating a flavorful dough using a poolish starter. It's designed for homemade pizza, offering a next-level pizza dough experience.

Servings: 2

Instructions

Poolish

1Mix water, yeast, and honey together.
2Add the 00 flour.
3Mix until all ingredients are incorporated.
4Leave the poolish at room temperature for 1 hour.
5Place the poolish in the fridge for 16-24 hours.

New York Style Dough

1Combine the 00 flour, semolina rimacinata, cold water, sea salt, olive oil, dry yeast, and the prepared poolish.
2Mix all ingredients for 15 minutes until a cohesive dough forms.

Instructions

Poolish

1Mix water, yeast, and honey together.
2Add the 00 flour.
3Mix until all ingredients are incorporated.
4Leave the poolish at room temperature for 1 hour.
5Place the poolish in the fridge for 16-24 hours.

New York Style Dough

1Combine the 00 flour, semolina rimacinata, cold water, sea salt, olive oil, dry yeast, and the prepared poolish.
2Mix all ingredients for 15 minutes until a cohesive dough forms.

Nutrition Information

Calories: 750 kcal
Protein: 25 g
Fat: 30 g
Carbs: 100 g

Nutrient	Per serving
Calories	750 kcal
Protein	25 g
Fat	30 g
Carbs	100 g

Tips

Ensure your water for the poolish is at room temp for optimal yeast activation.
Extended cold fermentation of the poolish develops a richer flavor and better crust.
Mixing the dough for 15 minutes helps to develop the gluten sufficiently for a good chew.