DSF gave you the recipe I would go with. You can also check out Pasta Grammar for their Neopolitan dough recipe which makes what I consider the "alternate" Neopolitan dough. Because they claim there's only one "Neopolitan" style pizza but really there's two that have essentially the same recipe and both using intense high heat ovens, but you end up with different results. The first is what I consider the "classic" Neopolitan dough and it ends up creating a very thin crust that's pretty firm and needs a pizza roller to easily cut it. That's what the recipe DSF shared creates. Pasta Grammar has what I consider the "alternate" Neopolitan dough which creates a very large "poofy" crust that is pretty floppy and over in Italy is cut using scissors or just torn by hand as it's far more bread like than the traditional Neopolitan which is more like a California, Connecticut or NYC thin dough.
Neapolitan pizza is the Holy Grail of pie. However, the real deal requires a blazing hot wood-fired oven in order to acquire the characteristic charred, smokey crust. Luckily, it's possible to make a pizza that comes close to perfection in a conventional oven. The secret? A pizza stone.Watch the...
www.pastagrammar.com
As far as a Pappa Johns duplicate, I just can't help you. Not that I am physically incapable of looking, but I truly detest all of the main family that owns Pappa Johns with their love of canned African "hunts" that are not even remotely sporting and I never liked the pizza even before I learned about their detestable personal lives. But Costco....I can help you out. Not only is Costco the perfect example of a modern company that actually "cares" about its employees, customers and the environment (plus they even took care of some vendors during the worst of the pandemic) but I think it's one of the best chain pizzas around, especially for the price. I like it better than the standard options at cheap chains like Dominos, Pizza Hut, Pappa Johns, Little Ceasar's, Hungry Howies, Cici's, Papa Murphy's, Casey's, Sbarro, Mod, etc... and I only really prefer Marco's, Blaze, Uncle Maddio's plus the Detroit style at Little Ceasar's and thin crust at Pizza Hut. It's an excellent, bready "chain pizza" style dough.
Unlock the secret to perfect homemade pizza with our Costco Pizza Dough recipe. Create delicious pies from scratch today!
www.spicysaltysweet.com
As far as bromated versus unbromated flour, the key isn't an addon but to knead the unbromated dough substantially longer. Maybe three times as long. So it's better to use a Kitchenaid with dough hook rather than kneading it by hand.
