Updated: Jun 18
Here is my sourdough pizza recipe. I hope you will like it. Don't forget to share your creation and tag me on social media.
SERVES 3 TO 4
READY IN 1-2 DAYS
What you will need?
LEVAIN (4-8 hrs before the final mix):
10g mother starter
50g organic flour
50g luke warm water
FINAL DOUGH MIX:
500g 00 Flour Pizzeria Caputo Blue
300-330g warm water (60-66%)
12-15g salt (2-3%)
If you want to make an authentic Neapolitan pizza, the way to do it is to use a 00 flour high in gluten (60-65% hydration) and a very high temperature oven. I would recommend an OONI pizza oven.
Here’s how to do it:
Dissolve the leaven (83-85g) in the water (320g) and then slowly add and mix flour (500g) in. After there is no flour left and all is combined add salt and water (10g) and knead for a couple of minutes. Transfer the mixture to the counter and knead it till you get a silky and elastic dough, till window pane stage (10 minutes).
Cover the dough and bulk ferment it for 4 hrs at room temperature (RT). After the first hour in bulk fermentation do a Stretch & Fold and leave it to rest for another 3 hours adding 3 more Stretches and Folds every hour.
When bulk fermentation is complete, divide your dough into 4 pieces and shape each of them into nice smooth balls (you should get 3x 240g, and 1x 160g). Then, transfer the dough balls into a plastic container and put them in the fridge for 24-37 hours.
After that, when cold fermentation (CT) is over, take them out and leave them covered at room temperature (RT) for 2-4hrs.
Lastly, stretch your pizza, add toppings and bake it for 90 seconds (rotating every 20-30s) at 420+°C! 😉
That’s it guys if you have any questions just drop your comments below!👊
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