Neapolitan Sourdough Pizza Recipe

Neapolitan Sourdough Pizza is a true love letter to pizza fans—impossibly airy, with a crisp and leopard-spotted crust, tangy depths from the sourdough, and that gooey, molten cheese. A little extra care goes into the dough, but the payoff is totally worth it. This is classic Neapolitan pizza flavor, elevated with sourdough magic, and once you try a bite, there’s truly no going back!

Ingredients You’ll Need

It’s amazing how just a handful of quality ingredients can come together to create such pizza perfection. Each component in this Neapolitan Sourdough Pizza plays an important role in making your crust light, chewy, and oh-so flavorful with a topping that melts in your mouth.

• Strong Bread Flour: This gives your dough the backbone it needs for structure and chew, which is essential for the signature Neapolitan texture.
• “00” Pizza Flour: An ultra-fine flour that’s standard in authentic Neapolitan pizzaiolo kitchens—this helps make the crust silky and elastic.
• Salt: Just a touch sharpens the taste and strengthens the dough.
• Water: Hydration is key to a light, airy structure and open crumb.
• Active Levain (Sourdough Starter): This is what adds tang and depth, replacing traditional yeast for a rich, complex flavor.
• Tomato Sauce: Use a true pizza sauce, San Marzano canned tomatoes, or your favorite homemade version.
• Mozzarella: Fresh, Italian-style mozzarella is ideal, but grated works well too for extra melty-ness.
• Olive Oil: Adds gorgeous sheen, sweet aroma, and helps toppings meld together.
• Fresh Basil: The classic finishing touch—peppery, bright, and unmistakable.
• All-Purpose & Semolina Flours (for dusting): This mixture helps you stretch and slide the pizza without sticking or tearing.

Variations

Making Neapolitan Sourdough Pizza really is a blank canvas for your culinary creativity! Feel free to riff on the basics and adjust toppings or even the dough method to suit your pantry or dietary needs.

• Classic Margherita: Use only crushed San Marzano tomatoes, fresh mozzarella, olive oil, and basil—simple and sublime.
• Vegan Version: Use a plant-based cheese alternative and drizzle with chili oil or pesto before serving.
• White Pizza: Skip the tomato sauce and brush the dough with garlic-infused olive oil, then top with ricotta and mozzarella.
• Loaded Veggie: Scatter roasted peppers, artichoke hearts, or mushrooms for big flavor and color.

How to Make Neapolitan Sourdough Pizza

Step 1: Mix and Autolyse Your Dough

Combine the strong bread flour, “00” flour, water, and active levain in a large bowl. Mix until just combined and all flour is hydrated—don’t worry about kneading yet. Cover and allow the dough to rest for about an hour: this “autolyse” helps the flour fully absorb the water and makes for a super supple, stretchy dough later on.

Step 2: Add Salt and Knead

After the autolyse, sprinkle in the salt. Knead everything together for about two minutes until a smooth, cohesive dough ball forms. The dough should feel soft and slightly tacky, but not sticky—this step is essential for developing gluten and flavor.

Step 3: Bulk Fermentation with Folds

Transfer the dough into a lightly oiled container, cover, and leave in a warm spot. Every 45 minutes, give the dough a gentle stretch and fold—do this three times. These folds strengthen the dough and encourage spectacular oven spring. Then, let it rest undisturbed for another two to three hours until it’s puffy and airy.

Step 4: Divide and Shape

Gently punch down the dough to release extra gas, then divide it into three even pieces. Shape each into a round ball and place them in greased containers, making sure there’s enough room for them to expand. You’re on your way to pizza bliss!

Step 5: Cold Ferment (or Same-Day Rise)

For classic Neapolitan Sourdough Pizza, refrigerate the dough balls for 2–3 days: this slow ferment builds deeply complex flavor and chewy texture. If you’re impatient, you can let them rest at room temperature for 20–30 minutes and proceed with baking, but nothing beats the tang and open crumb from a cold ferment!

Step 6: Bring to Room Temp and Prep the Oven

Remove the dough from the fridge about 40 to 60 minutes before baking, letting it warm up and relax. Meanwhile, preheat your pizza oven to 900°F (480°C)—this blazing heat is what gives Neapolitan pizza its name and iconic charred spots. Prepare your toppings so everything is ready to go.

Step 7: Shape, Top, and Bake

Dust your surface with the all-purpose and semolina blend, then gently stretch each dough ball into a round, using your fingertips and knuckles. Spread a thin layer of sauce, top with mozzarella, drizzle olive oil, and bake the pizza, turning frequently, for 60–90 seconds. The edges should puff up impressively!

Step 8: Garnish and Serve

Finish each pizza hot from the oven with a scattering of fresh basil and perhaps another tiny drizzle of olive oil. Slice and serve immediately for the quintessential Neapolitan Sourdough Pizza experience—crispy, steamy, and deeply delicious!

How to Serve Neapolitan Sourdough Pizza

Garnishes

Fresh basil is the undisputed star for Neapolitan Sourdough Pizza—tear the leaves just before scattering for maximum aroma. A drizzle of high-quality olive oil right before serving also brings extra shine and depth. Feeling bold? Add a sprinkle of flaky sea salt or even a hint of crushed chili for that finishing zing.

Side Dishes

This pizza is so spectacular it doesn’t need much, but a fresh green salad with sharp vinaigrette makes the perfect crisp, palate-cleansing partner. You could also serve it with marinated olives, antipasti, or a simple sparkling beverage—think Italian sodas or a chilled Prosecco for a festive touch!

Creative Ways to Present

For a wow-worthy presentation, serve the pizzas whole on large wooden boards and let guests slice at the table—great for a pizza party! Or, offer an assortment of toppings and let everyone craft their own before baking. Even individual mini pizzas can be a show-stopper when entertaining kids or friends for a make-your-own night.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Neapolitan Sourdough Pizza (lucky you!), let it cool completely, then wrap slices tightly or store in an airtight container. It’ll keep fresh in the fridge for up to 3 days, ready for a quick snack or easy lunch.

Freezing

Neapolitan pizza freezes surprisingly well! Freeze any cooled, cooked slices on a baking sheet, then transfer to freezer bags. Or, freeze unbaked dough balls individually for up to a month. Thaw overnight in the fridge when pizza cravings strike.

Reheating

To resurrect that fabulous crust, reheat pizza slices directly on a preheated pizza stone or cast iron pan at 450°F for 5–7 minutes. Microwaving will soften the crust, but a few minutes in the oven brings back crispiness and melty cheese, just like fresh!

FAQs

Final Thoughts

If you’re ready for a truly joyful homemade pizza night, Neapolitan Sourdough Pizza delivers every time. It’s a recipe that rewards patience—with flavor, fluff, and genuine wow factor. Give it a try, and don’t be surprised if this becomes your absolute favorite way to enjoy pizza at home!

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