Sourdough Neapolitan Pizza Dough
"Indulge in the ultimate Neapolitan pizza experience with our naturally leavened Sourdough Neapolitan Pizza Dough recipe. Achieve a light, chewy crust with unparalleled flavor, all thanks to the magic of sourdough fermentation. This guide offers simple, step-by-step instructions to create the perfect base for your favorite toppings. Elevate your pizza night with a homemade dough that's not just delicious, but also boasts the unique tang and aroma of sourdough!"
Servings: 1 pizza for 2-3
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.
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.