SOURDOUGH NAPOLETANA

Sourdough napoletana pizzaSourdough napoletana pizzaSourdough napoletana pizza
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INGREDIENTS
  • 650g 00 flour
  • 50g whole wheat flour
  • 490g water (85°F)
  • 105g sourdough starter
  • 14g salt
  • Olive oil (drizzle)
METHOD
  1. Dissolve starter in water. Add flours and mix until shaggy. Rest 30 minutes (autolyse).
  2. Add salt, mix until incorporated.
  3. Stretch and fold every 30 minutes for 3 hours (6 sets).
  4. Divide into 3 balls. Tuck into tight rounds.
  5. Place in oiled proofing containers. Cold retard in fridge 24–96 hours.
  6. Remove from fridge 2–3 hours before baking. Let come to room temperature.
  7. Preheat oven as hot as possible (500–550°F) with pizza steel or stone for 1 hour.
  8. Stretch each ball by hand — work from center outward, leaving a puffy cornicione. Do not use a rolling pin.
  9. Top minimally: San Marzano, fresh mozzarella, basil, olive oil.
  10. Bake 5–7 minutes until leopard-spotted and charred at the edges.
NOTES
  • A pizza steel gives significantly better results than a stone — faster heat transfer means better oven spring and char.
  • The longer cold ferment (48–72 hours) develops more complex flavor and better browning.
  • Less is more with toppings — overloading prevents the base from cooking properly.