Traditional Neapolitan pizza dough using dry yeast
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Traditional Neapolitan pizza dough using dry yeast
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🍕 Neapolitan vs. Neo-Neapolitan — what’s the real difference? Chef Leo Spizzirri breaks down how tradition meets innovation: ✅ Neapolitan pizza → soft, airy, baked in 90 seconds at 900°F. 🔥 Neo-Neapolitan → same heritage, but with a modern twist — crispier texture, longer fermentation, and new-world flour blends. Different styles. Same passion. All pizza perfection. 🍅✨ | Pizza University & Culinary Arts Center
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