Sourdough Neapolitan Pizza Dough

Sourdough Pizza Dough
Sourdough 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 set back 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 requires roughly same amount of time ~2 days, which really helps develops 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– its not very noticeable but adds this extra depth in flavor. I actually prefer my pizza, like my baguettes, to have have that milky sweetness so I take care to prevent the development of too much acetic and latic acid. I would also like to think that the sourdough dough is just a bit more digestable 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 Pizza Dough
Sourdough Pizza Dough

Sourdough Neapolitan Pizza Dough

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

Ingredients

  • 60 g sourdough starter
  • 180 g water
  • 5 g salt
  • 250 g all purpose flour

Instructions

  • 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 every 30 minutes for a total of 4 stretch and folds. After the last fold, cover 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 and allow it to come to room temperature on the counter top.
  • Preheat oven to 500F. Turn the dough onto a lightly floured surface, shape and assemble your pizza. When ready, pop it into the oven and set it to broil on high*. Cook for about 10 minutes or until the crust is browned and slightly charred.

Notes

*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. 

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