Crispier neapolitan dough

[Mwbestdog]

Hello, I'm Matt. I live in Pennsylvania and love making pizza in my Roccbox. I like to figure things out on my own with trial and error, so I've nailed down a really great neapolitan pizza.  I love the light airy texture of a neapolitan dough, but wish the exterior was just a little more crisp. Almost like a new haven style apizza, but with the same airy interior cornicione of the neapolitan. Going for a very thin layer of a cracker crisp, but with the same light chewy inside. Any ideas on how to achieve? I've read (probably on here) that higher hydration will help, but my experience didn't align.i usually do a 65% hydration. Ive gone as high as 72%.

I've seen people suggest blending 00 w bread flour.  I've seen people say diastatic malt powder will help bc it is an ingredient that lucali uses in his recipe.

I usually heat my roccbox up to 850 before launching any pizzas.

FYI I use blue bag Caputo 00 for neapolitan.

I also have KA bread flour
Diastatic malt powder

What would be my best bet to test out to achieve 95% of the neapolitan dough but w the slightly more cracker crispy exterior crust on the cornicione? A flour blend? A higher hydration? Something else I'm not considering?

Thanks
Matt

[QwertyJuan]

Lower temps and longer cook times.

[Timpanogos Slim]

Today's video from Massimo Nocerino is just on this subject. and yeah pretty much lower temps / longer time.

[wiz_d_kidd]

I use a pizza steel under the broiler to achieve bakes in less than 2 minutes. The bottom has a nice spotted char and is "slightly" crisp, i.e. it is crisp enough that you can pick up a slice. It's never crackery, though, so it that's what you want, you'll have to try something different.

[TXCraig1]

"Crisp" and "Neapolitan" are mutually exclusive.

[dcap11]

As others said, neopolitan and crispy are pretty exclusive. Neo-neopolitan starts kind of blending the two but you start to give up some of that puffy crust.

Have you experimented with your shaping to try to compromise?  Form a big cornicione but knock out all the air from the middle and flatten to almost nothing (more NY style).  Might have to use a high gluten flour to stretch thin enough without tearing (again ala NY style).  Definitely longer cook times at lower temp also.  Preheat the floor as much as you can and run the roof at a lower temp around 700 so you can still get some spring on the cornicione but not so hot that it burns after a few minutes.

[Jackitup]

"Crisp" and "Neapolitan" are mutually exclusive.

Perfect way to answer that!

[Heikjo]

If it’s crisp, it’s not Neapolitan anymore. Which is fine of course, make what you want. Lower temperature and 2-3 minute bake may work for you, but it doesn’t have the properties of a 60s Neapolitan at that point.