I have been working on perfecting my Neapolitan Pizza Dough for about eight months now—initially with a long-ferment yeasted dough and, most recently, with this sourdough version. There was a minor setback after moving apartments, as I had to deal with a new kitchen and, unfortunately, a subpar oven. I am very happy to say that I have finally settled on a sourdough method that is just as good, if not better, than my go-to long-ferment yeasted Neapolitan pizza dough, which I still adore.
Both methods require roughly the same amount of time—approximately two days—which significantly helps develop the flavor and chewy texture desired in a good Neapolitan pizza. If you’re looking for a quick pizza dough recipe, this isn’t it. However, this method produces a fantastic pizza dough that I believe is superior to quick pizza dough, making it well worth the wait. And in general, other than the long ferment time, it’s not a difficult recipe. So, I hope you do give it a try and let me know what you think.
Why make it sourdough?
The sourdough version of Neapolitan pizza dough offers a unique advantage over its yeasted version for two reasons: the subtle complexity it brings to the flavor profile, and digestibility.
Flavor: The introduction of sourdough fermentation adds just a hint of tanginess to the dough, a nuance that might not overpower the senses but certainly enriches the overall taste experience. This slight tang complements the natural flavors of the flour, water, and salt, creating a more nuanced and interesting base for your pizza toppings.
Digestibility: Sourdough fermentation has the added benefit of making the dough more digestible. The natural yeast and beneficial bacteria involved in the sourdough process work to break down the gluten and sugars in the flour during fermentation. This not only contributes to the development of flavor but also transforms the dough into a form that’s easier for the human digestive system to process. Many people find that sourdough products are gentler on their stomach, reducing potential discomfort associated with consuming traditional yeasted breads.
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
Equipment
Ingredients
- 60 g sourdough starter
- 180 g water
- 5 g salt
- 250 g all purpose flour
- cornmeal and extra flour for dusting
Instructions
- Mix the sourdough starter, water, and salt together until well combined. Add the flour and mix until a wet dough forms. Cover and let it rest for 30 minutes.
- For the next two hours, perform approximately four stretches and folds every 30 minutes, for a total of four sets. After the last fold, cover the dough and let it ferment in the fridge for two days to develop the flavor, or up to four days. The longer it ferments, the more sour the dough will be.
- 2-3hours 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 the oven to 500°F 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 halfway through the bake to ensure even baking.
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?
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).
What is the sourdough starter recipe?
Hi Dan. You can find the method here!
https://www.craving-nomz.com/my-sourdough-process/
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.
I have! In that scenario I usually add about 20g less bread flour. Hope that helps!
Hello and thank you… Do you use an actively fed starter or do you use a discard?
I use actively fed starter!
Can I use ‘00’ pizza flour? Can I just wait 24 hours?
Hi Britni,
Yes, you can use 00 flour! I recommend letting the dough rest in the fridge for at least two days to enhance its flavor and texture. However, if you’re short on time, 24 hours will still work.