Description
Learn how to make a delicious Neapolitan sourdough pizza at home with this easy-to-follow recipe. Perfect for pizza lovers who enjoy a crispy crust and flavorful toppings.
Ingredients
Units
Scale
For the dough:
- 100 g strong bread flour
- 200 g 00 pizza flour
- 4 g salt
- 180 g water
- 80 –100 g active levain
For the topping:
- 1 cup tomato sauce (or pizza sauce of your choice)
- mozzarella (1 cup grated or 200g fresh)
- 1/4 cup of olive oil
- fresh basil
For dusting:
- 50g all-purpose flour
- 50g semolina flour
Instructions
- Prepare the levain ahead of time: Mix water and levain, then add to the flour mixture.
- Mix until everything is combined: Ensure all the flour is hydrated.
- Cover and let it rest: Allow it to rest for about an hour.
- Add the salt and knead: Knead into a smooth dough ball for about 2 minutes.
- Place the dough in a container: Cover and leave in a warm place to bulk.
- During the bulk, give 3 folds: In 45-minute intervals, then let it sit covered for another 2-3 hours.
- Punch the dough gently: Divide into three pieces, round them up, and place in greased containers.
- Place the doughs in the fridge: To slow ferment for 2-3 days.
- Take the cold fermented dough out: Let it sit at room temperature for about 40 minutes to an hour.
- Preheat the pizza oven: To 900°F (480°C) during this time.
- Prepare the toppings: Ensure they are at room temperature.
- Stretch the dough: Spread the toppings and slide the pizza into the oven.
- Cook for 60-90 seconds: Turning all the while.
- Remove the cooked pizza: Slice and serve warm.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 250 calories per slice
- Sugar: Varies based on toppings
- Sodium: Varies based on toppings
- Fat: Varies based on toppings
- Saturated Fat: Varies based on toppings
- Unsaturated Fat: Varies based on toppings
- Trans Fat: Varies based on toppings
- Carbohydrates: Varies based on toppings
- Fiber: Varies based on toppings
- Protein: Varies based on toppings
- Cholesterol: Varies based on toppings
