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.
Just getting started on your sourdough journey? Check out these resources:
- My sourdough process: starter maintenance & baking schedule
- Seven essential sourdough bread making tools
Sourdough Neapolitan Pizza Dough
- 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.