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RECIPE: Neapolitan Style Sourdough Pizza

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

DIFFICULTY MEDIUM!

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%)

83-85g LEVAIN



Tip:

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:

  1. 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).

  2. 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.

  3. 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.

  4. After that, when cold fermentation (CT) is over, take them out and leave them covered at room temperature (RT) for 2-4hrs.

  5. 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!👊


Thanks so much for reading. If you'd like to keep in touch with the latest from Rene's Pizza then please follow me on social media; Facebook, youtube & Instagram.


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