Sourdough Neapolitan-Style Pizza
Summary
- This recipe guides you through making perfect sourdough Neapolitan-style pizza over three days. It involves feeding a sourdough starter, preparing and fermenting the dough, and finally shaping, topping, and baking the pizzas to achieve a delicious, airy crust.
Video Chapters
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All Ingredients - For the Sourdough Pizza Dough
- 100% hydration sourdough starter (levain) 100 g
- Water 300-350 g
- 00 Flour 500 g
- Salt 10-15 g
- Olive oil 1-2 tbsp
All Ingredients - For the Toppings (per pizza)
- Tomato sauce 1/2 cup
- Fresh basil leaves 1/4 cup
- Grated Parmesan cheese 2 tbsp
- Fresh mozzarella cheese 100-125 g
- Olive oil 1 tsp
- Burrata cheese 1 ball
- Chopped pistachios 1 tbsp
- Cherry tomatoes 2 tbsp
Tools You'll Need
- Pizza stone
- Oven
- Mixing bowl
Plan Ahead
Up to 24 hrs of hands-off time you can shift to earlier.
- Step 4 · Overnight12 hrs
…ly oiled container, cover it, and place it into the fridge to ferment overnight (for at least 12-18 hours).
- Step 6 · Ferment12 hrs
Second Fermentation (Cold Proof) Keep the portioned dough balls in the fridge for the nex…
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Feed Sourdough Starter
On day 1, feed your 100% hydration sourdough starter and let it peak, which typically takes at room temperature.
Step 2: Mix and Knead Dough
In a large bowl, mix water, the peaked sourdough starter (levain), salt, and 00 flour together. the dough until all ingredients are well combined and everything comes together nicely, forming a shaggy mass.
Step 3: Add Olive Oil and Knead Further
Add olive oil to the dough and continue to for a few more minutes until the oil is fully incorporated and the dough becomes smooth and elastic.
Step 4: First Fermentation (Cold Proof)
Place the dough into a lightly oiled container, cover it, and place it into the fridge to ferment overnight (for at least ).
Step 5: Divide and Portion Dough
On day 2, take the dough out of the fridge. Divide the dough into equal portions (e.g., 250-300g per pizza) and shape them into tight balls. Store each dough ball in a separate, lightly oiled container.
Step 6: Second Fermentation (Cold Proof)
Keep the portioned dough balls in the fridge for the next to continue the cold fermentation process.
Step 7: Proof Dough at Room Temperature
On day 3, remove the dough balls from the fridge and place them on a lightly floured surface (using semolina or 00 flour). Let them proof at room temperature until they double in size, which can take depending on your room temperature.
Step 8: Shape the Pizza
Gently press and stretch the proofed dough from the center outwards, leaving the edges untouched to form the crust. There are several techniques you can practice to shape the pizza, aiming for a round shape with an airy crust.
Step 9: Add Toppings
Once shaped, spread tomato sauce evenly over the pizza base, leaving the crust clear. Add fresh basil leaves, grated Parmesan cheese, and pieces of fresh mozzarella cheese. Drizzle with a little olive oil. For variations, add burrata, chopped pistachios, or cherry tomatoes as desired.
Step 10: Bake the Pizza
Carefully transfer the topped pizza to a pizza peel. Slide the pizza into a preheated pizza oven (or a very hot conventional oven with a pizza stone/steel) and bake until the crust is puffed and charred in spots, and the cheese is melted and bubbly, typically to in a high-temperature pizza oven.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerateup to 2 days
Keep the portioned dough balls in the fridge for the next 12-48 hours to continue the cold fermentation process.
Your Notes
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