Neapolitan Dough ball (using TXCraig1's method) to make into a pizza in a cutter pan

The Neapolitan dough ball, (made with the Pizzeria flour and the Ischia starter) using Craig’s instructions couldn’t be baked in Steve’s WFO. I posted a picture of the dough ball at Reply 36 http://www.pizzamaking.com/forum/index.php/topic,20616.msg205373.html#msg205373 After I decided I wasn’t going to Steve’s home, I put the dough ball in the fridge. It had seemed to be fermenting well at a controlled temperature, but I knew it would never last until Tuesday if I didn’t put the dough ball into the fridge. The dough ball did ferment a little more until Tuesday, but not a lot.


I decided to use my cutter pan and oiled it with corn oil to try and make a pizza out of the dough ball. The skin was covered in the cutter pan and let to proof for about a half an hour. I also had wanted to try a blend of cheeses for one of the toppings, so I tried Nasonville medium cheddar, the Amish butter cheese I purchased last week at market and some Asiago cheese I had at market for awhile. I wanted to see if I could get a blend of cheeses that was buttery with a little tang when baked on a pizza. I used my regular tomato sauce and then sprinkled some Greek oregano on the pie before the bake.

The pan Neapolitan pizza did turn out well with a nice light crumb and nice crunchy edges from the cheese melting down the sides of the cutter pan.

At least I found a way to make a good pizza, even if the dough ball couldn’t be baked into a pizza in Steve’s WFO.

Norma