How to Make SOURDOUGH PIZZA DOUGH Neapolitan Style

By Vincenzo's Plate

Ingredients

Instructions

1. In a bowl, dissolve the sourdough starter in the cool water. Add the flour, then the salt, and mix until combined. Cover tightly and rest at room temperature for 30 minutes.
2. Lightly wet your hands, move the dough to the bench, and stretch, fold and turn it for 1-2 minutes to build structure.
3. Shape the dough into a tight ball, return it to the bowl, cover and rest at room temperature for 2 hours (up to 3 hours on a particularly cold day).
4. Divide the dough into 4 equal 250 g portions and shape each into a tight ball. Place them in an airtight container with space between them and refrigerate for at least 12 hours, up to a full day.
5. Take the dough out of the fridge 1-2 hours before baking, keeping it fully covered so no dry skin forms.
6. Coat each dough ball in semolina. Press the centre outward with your fingertips, without touching the edges, then flip and repeat on the other side. Transfer to a peel and keep stretching to the desired size.
7. Spread a generous amount of crushed San Marzano tomatoes over the centre and spread evenly with the back of a spoon. Top with basil, Pizzarella slices, smoked scamorza slices and a sprinkle of pecorino. Finish with salami rounds and a drizzle of extra virgin olive oil.
8. Give the dough one last stretch, gently pulling outward in all directions. Bake, turning the pizza once the crust nearest the flame browns, and check for leopard spotting on the base. Bake for a total of about 90 seconds, depending on your oven.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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