I have seen other folks venture to make sourdough pizza and figured I could also do it. As a foundation, I’m using my cold fermentation recipe but using sourdough as the yeast.
While the end result is different and the crust is more “flavorful” it still counts in my book as Neapolitan pizza.
To know the quantity your need, please download Pizzapp and set the proper value. Below is the variable I am using. If you are using my sourdough recipe, make sure to use LSD (liquid sourdough). You can play with the CT ( cold fermentation time) and increase it up to 72 hours. I don’t think you gain significant aroma past 24 hours of cold fermentation but feel free to play with this.
Really happy with the end result.
You need ( for 2 dough’s) :
- 264g Tipo 00 flour
- 155g water room temperature
- 8.8g salt
- 93g sourdough starter
- Note you can do all the following by hands but it’s messy and prefers to start using a stand mixer and finish kneading by hand.
- First, combine the water with the sourdough starter and using your hand break it apart, you will end up with some nice beige water sludge. Start stand mixer on low and slowly add the flour and salt in. I recommend adding 1/4 of it then let it combine then add another 1/4. I like to let the stand mixer knead for about 3 minutes then dump it on your countertop and knead it for 2-3 minutes. Shape it into a ball and put it in a bowl, cover and let it rest at room temperature for 4 hours.
Once the time is up put it in the fridge for ~20 hours ( or whatever you have set CT to).
Take it out of the fridge, separate the doughs into 2 and make 2 balls. Let them rest loosely covered for ~4 hours. This will allow for the gluten to relax.
Stretch and bake as you so desire 😉
11h40 Start making pizza
12h00 Let it rest for 4 hours
16h00 Put back in fridge
13h00 Take the dough out and ball them
16h30 Preheat pizza steel