Sourdough Neapolitan Pizza Dough

I have been working on perfecting my Neapolitan Pizza Doughs for about 8 months now– first with a long ferment yeasted dough and most recently, this sourdough version. There was a little setback after moving apartments and having to deal with a new kitchen and (unfortunately, a subpar) oven. I am very happy to say that I have finally landed with a sourdough method that is just as good, perhaps even better than my go-to long ferment yeasted Neapolitan pizza dough (which I still adore).

Both methods require roughly the same amount of time ~2 days, which really helps develop flavor and that chewy texture you want in a good Neapolitan pizza. So if you are looking for a quick pizza dough recipe, this is not the one, but hey, didn’t you know anything sourdough is not going to be quick? 😛

The benefit of making this sourdough version is that it gives just a tinge of tang– it’s not very noticeable but adds this extra depth in flavor. I actually prefer my pizza, like my baguettes, to have that milky sweetness so I take care to prevent the development of too much acetic and lactic acid. I would also like to think that the sourdough dough is just a bit more digestible due to the fermentation work by the natural yeast.

Other than the long ferment time, is not a difficult recipe. So I hope you do give it a try and let me know what you think.

sourdough Neapolitan pizza

Just getting started on your sourdough journey? Check out these resources:

sourdough Neapolitan pizza
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5 from 1 vote

Sourdough Neapolitan Pizza Dough

Light, chewy and oh so good! The perfect Neapolitan pizza dough– naturally leavened!
Prep Time20 minutes
Cook Time15 minutes
Rest time16 hours
Course: Main Course
Keyword: sourdough
Servings: 1 pizza


  • 60 g sourdough starter
  • 180 g water
  • 5 g salt
  • 250 g all purpose flour
  • cornmeal and extra flour for dusting


  • Mix sourdough starter, water and salt together until well combined. Add flour and mix until a wet dough forms. Cover and let rest for 30 minutes.
  • For the next two hours, perform about 4 stretch and folds every 30 minutes for a total of 4 sets. After the last fold, cover the dough and let it ferment in the fridge for 2 days for the flavor to develop or up to 4 days. The longer it ferments, the more sour the dough will be.
  • 2-3 hours before baking, remove the dough from the fridge, shape it into a ball, cover, and allow it to come to room temperature on the countertop.
  • Preheat oven to 500F with a baking stone or steel inside. When the oven has preheated, it is time to start shaping and topping the pizza.
  • Lightly dust your work surface and pizza peel with flour and cornmeal. Turn the dough onto a lightly floured surface and stretch it out to a circle with the edges thicker than the center. Transfer your pizza dough to your pizza peel and top it with your desired toppings of choice.
  • Transfer your pizza onto your baking stone/steel and set your oven to broil on high*. Cook for about 10 minutes or until the crust browns and chars. Turn the pizza half way through the bake to ensure even baking.


*If your broiler is in a separate compartment at the bottom of your oven, just bake the pizza in the oven at the highest temperature your oven goes. I found that the bottom compartment broiler does not evenly heat so the crust does not properly cook. 

8 Comments Add yours

  1. Majid says:

    After the first day the dough got over fermented and when I punched down and put at room temperature the dough turned to soup. I don’t think it can take more than 12 hours, how could I leave it for two days?

    1. Xian says:

      Hi Majid. You transfer the dough to the fridge to cold ferment for two days! The initial mixing and stretch and folds that happens at room temperature should only take 2.5 hours (30 min wait after mixing, and 2 hours for the 4 stretch and fold intervals).

  2. Dan says:

    What is the sourdough starter recipe?

  3. CH says:

    Have you tried this recipe with bread flour? If we want to substitute AP flour with decent quality bread flour, do we need to increase water / hydration as well? Please advise.

    1. Xian says:

      I have! In that scenario I usually add about 20g less bread flour. Hope that helps!

  4. Karen Leah says:

    5 stars
    Hello and thank you… Do you use an actively fed starter or do you use a discard?

    1. Xian says:

      I use actively fed starter!

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