New Neapolitan Pizza

Serves 4 (332 g ball)

Calories: 625 

Carbs: 79 g 

Fiber: 0 g 

Protein: 27 g 

Grade: D

Cost: $2.16

69%

NAPOLETANA

1. MIX DOUGH and REST 30-minutes (12:30 PM)

   1. • 40 g starter

      • 105 g water 

      • 7 g olive oil

      • 170 g pizza flour mix

2. ADD SALT then FOLD for 1 hour: spoon fold (2-50 stroke reps), and 2-15 minute hand folds. (1 PM)

   1. • 7 g salt

3. COVER dough and BENCH REST for 8-hours (2 PM)

4. REFRIGERATE (10 PM) for at least 14-hours

5. PUNCH-DOWN and BENCH REST 4 hours out of fridge prior to FIRING at 850 degrees for about a minute. (around NOON)

6. TOPPINGS

   1. • 100 g mozzarella cheese, shredded

      • 75 g Salsa Italiana

      • 40 g pepperoni

      • 40 g olives

7. FIRE at 800-degrees -OR- OVEN BAKE at 550 for 8 minutes-on medium flame for 90-seconds then 30-second REST in OVEN .

VARIATALS

GARDEN RANCH

Calories: 715 

Carbs: 80 g

Fiber: 1 g

Protein: 27 g

Grade: D+

Cost: $2.00

• OMIT pepperoni

• 40 g sauteed mushrooms

• 30 g sauteed spinach

• 30 g marinated artichoke hearts

• 40 g FINISH with RANCH DRESSING

HAWAIIAN CALIENTE

Calories: 

Carbs:

Fiber: 

Protein:

Grade:

Cost: 

OMIT olives & Pico

• 40 g pineapple

• 30 g jalapenos

• 40 g pizza sauce

BBQ CHICKEN

Calories: 875

Carbs: 91 g

Fiber: 0 g

Protein: 39 g

Grade: C-

Cost: $3.49

• OMIT olives & Pico

• 90 g chicken, sliced

• 90 g bacon, diced and cooked

• 30 g jalapenos, sliced

• 50 g BBQ sauce

• 25 g FINISH with CRISP ONIONS

BBQ PEPPERONI

Calories: 695 

Carbs: 91 g

Fiber: 0 g

Protein: 27 g

Grade: D-

Cost: $2.30

• OMIT olives & Pico

• 30 g pepperoni

• 30 g jalapenos, sliced

• 50 g BBQ sauce

• 25 g FINISH with CRISP ONIONS