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 Neapolitan Pizza Dough
- 60 g sourdough starter
- 180 g water
- 5 g salt
- 250 g all purpose flour
- 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.