Here is the perfect Neapolitan-style sourdough pizza dough that’ll have you saying “Mamma mia!” with every bite.
What’s New in Your Pizza Game
This isn’t just any pizza dough – it’s a labor of love that combines the tangy complexity of sourdough with the classic simplicity of Neapolitan pizza. Whether you’re a sourdough newbie or a seasoned baker, this recipe is your ticket to pizza perfection.
Prep Time: 30 minutes Fermentation Time: 12-24 hours Yield: 4 medium-sized pizza bases
Ingredients
- 500g bread flour
- 325g water (65% hydration)
- 100g active sourdough starter
- 10g salt
- 5g olive oil
Let’s Get Rolling!
- Mix it up: In a large bowl, combine the flour and water. Mix until no dry flour remains. Cover and let rest for 30 minutes. This autolyse period will make your dough easier to work with.
- Add the magic: After the rest, add your active sourdough starter, salt, and olive oil to the bowl. Mix thoroughly until all ingredients are well incorporated.
- Knead to know: Turn the dough out onto a clean surface and knead for about 10 minutes. The dough should become smooth and elastic. If it’s too sticky, resist the urge to add more flour – wet hands work wonders!
- Bulk fermentation: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it ferment at room temperature for 4-6 hours. During this time, perform 3-4 sets of stretch and folds every 30 minutes to build strength in the dough.
- Shape and rest: Divide the dough into 4 equal portions and shape each into a tight ball. Place the balls on a lightly floured tray, cover with plastic wrap, and refrigerate for 8-18 hours.
- The final countdown: Remove the dough from the refrigerator 1-2 hours before you plan to bake. Let it come to room temperature before shaping into your pizza base.
Tips for Sourdough Success
- Starter power: Ensure your sourdough starter is active and bubbly before using. A happy starter means a happy pizza!
- Temperature matters: Cooler temperatures will slow down fermentation, while warmer temps speed it up. Adjust your timing accordingly.
- Don’t rush perfection: The long fermentation is key to developing those complex flavors we love in sourdough. Patience is your secret ingredient!
Serving Suggestions
Now that you’ve mastered the art of Neapolitan sourdough pizza dough, it’s time to get creative with toppings! Keep it classic with San Marzano tomatoes and fresh mozzarella, or go wild with your favorite combinations. Remember, with Neapolitan pizza, less is more – let that beautiful crust shine!
Ready to take your pizza game to the next level? Preheat your oven as hot as it’ll go (a pizza stone or steel is ideal), stretch out your dough, add your toppings, and bake until the crust is beautifully charred and the cheese is bubbling.
So, fellow pizza enthusiasts, are you ready to embark on this sourdough adventure? Trust me, once you’ve tasted the magic of homemade Neapolitan sourdough pizza, there’s no going back. Happy baking, and may your crusts always be crispy and your toppings always be tasty!
