Neapolitan sourdough pizza

Step 1

Prepare the levain ahead of time

Step 2

Mix water and levain and add that to the flour mixture

Step 3

Mix until everything is combined and all the flour is hydrated

Step 4

Cover and let it rest for about an hour

Step 5

After the rest, add the salt and knead into a smooth dough ball ( takes about 2 minutes)

Step 6

Place the dough in a container, cover and leave in a warm place to bulk

Step 7

During the bulk, give 3 folds in 45 minute intervals and then let it sit, covered, undisturbed for another 2-3 hours

Step 8

The dough should be expanded considerably and would look puffy and airy

Step 9

Then punch the dough gently and divide into three pieces. Round them up and place in greased containers, leaving enough space for the dough to expand.

Step 10

Place these doughs in the fridge to slow ferment (2-3 days)

Step 11

You can also bake the pizza on the same day, just let the dough ball rest for another 20-30 minutes and they will be ready to cook

Step 12

Take the cold fermented dough out and let it sit at room temperature for about 40 minutes to an hour

Step 13

Preheat the pizza oven to 900°F (480 °C) during this time. Please read the post above for a detailed explanation of baking and turning.

Step 14

Prepare the toppings. They should be at room temperature too.

Step 15

Once the oven is ready, stretch the the dough ( check the shaping video on the post)

Step 16

Spread the toppings and slide the pizza into the oven (watch the videos for more details)

Step 17

Cook for 60-90 seconds turning all the while

Step 18

Remove the cooked pizza, slice and serve warm