Sourdough Neapolitan Pizza Dough

Ingredients

Levain (Optional - Build Night Before)

• 20g (1 tbsp) active sourdough starter
• 40g (⅓ cup) all-purpose flour
• 40g (3 tbsp) water (room temp)

Dough

• 500g (4 cups) all-purpose flour (or Tipo 00)
• 325g (1⅓ cups + 1 tbsp) cool water (65-70°F / 18-21°C)
• 100g (½ cup) active sourdough starter or ripe levain (100% hydration)
• 10g (2 tsp) fine sea salt

Total flour: 550g (including starter)

Hydration: 65% (not counting starter hydration)

Pro tip: Use your starter when it's active and bubbly, at peak or just past peak. If you're not sure, do the float test: drop a spoonful in water. If it floats, it's ready.

Equipment

Method

Build the Levain (5 min active, 8-12 hours wait)

Building a dedicated levain gives you more control over timing and flavor. Skip this if your starter is already active and ready to use.

1. Combine ingredients. In a small jar, mix 20g starter, 40g flour, and 40g water.
2. Mix well. Stir until no dry flour remains.
3. Cover loosely. Let sit at room temperature overnight (8-12 hours).
4. Check readiness. Levain is ready when doubled, domed, and bubbly. Should pass the float test.

Wait: PT12H

Tip: If using your regular starter directly, skip this phase. Just make sure it's been fed within the last 4-8 hours and is active.

Mix the Dough (15 minutes)

Combine ingredients and develop initial gluten structure.

1. Combine water and starter. In a large bowl, add water and active starter (or ripe levain). Mix until starter is mostly dissolved. It won't be perfectly smooth.
2. Add salt. Add salt to the water-starter mixture. Stir to dissolve.
3. Add flour. Pour in all the flour. Mix with a stiff spatula or your hand until no dry flour remains and a shaggy dough forms.
4. Rest (autolyse). Cover and let sit for 30 minutes.
5. Knead or develop. After rest, knead for 5-7 minutes until smooth, OR perform stretch and folds during bulk fermentation.

Tip: Sourdough pizza dough benefits from gentler gluten development. You can skip intensive kneading and rely on stretch and folds instead.

Bulk Fermentation with Stretch and Folds (3-4 hours)

Build dough strength through stretch and folds while fermentation begins.

1. First stretch and fold. After mixing, let dough rest 30 minutes. Then perform a set of stretch and folds: wet your hand, grab one side of the dough, stretch it up and fold it over the center. Rotate bowl 90° and repeat. Do this 4 times (full rotation).
2. Repeat. Perform 3-4 more sets of stretch and folds, spaced 30 minutes apart.
3. Monitor the dough. After 2-3 hours of folds, let dough rest undisturbed.
4. Check for activity. Dough should show some bubbles and feel lighter. It won't double, but should increase 25-50% and feel airier.

Wait: PT4H

Tip: Warmer kitchen = faster fermentation. Cooler = slower. Read the dough, not the clock.

Divide and Ball (10 minutes)

Portion and shape into tight balls for cold ferment.

1. Turn out dough. Gently turn dough onto a lightly floured surface.
2. Divide. Using a bench scraper, divide into 4 equal pieces (~234g each). The 234g figure is an estimate, not gospel. For the most accurate split: weigh your mixing bowl with the dough in it, dump the dough out onto the counter, then weigh the empty bowl. That number will come up negative on your scale — just make it positive. That's your total dough weight. Divide that by however many pizzas you're making, and that's your real target per ball.
3. Pre-shape. Gently pull each piece into a rough round. Let rest 10 minutes.
4. Final shape. Pull edges underneath to create surface tension. Rotate on counter with cupped hands to form tight, smooth balls.
5. Place in containers. Put each ball in a lightly oiled container or zip-lock bag. Leave room for expansion.

Tip: The dough will be more extensible than yeasted dough. Handle gently. Surface tension is still important for oven spring.

Cold Ferment (48-72 hours (72 recommended))

The long, cold ferment develops complex flavor, improves digestibility, and creates better texture.

1. Refrigerate. Place sealed containers in refrigerator at 38-40°F (3-4°C).
2. Wait. Let ferment for minimum 48 hours, ideally 72 hours.
3. Check daily. Dough balls will slowly expand. Some bubbles visible on surface is normal.
4. Maximum time. Can go up to 96 hours (4 days), but beyond 72 hours the dough may become more sour and slightly weaker.

Wait: PT72H

Tip: Sourdough fermentation is slower than yeasted. The 72-hour mark is where the magic really happens. Don't rush it.

Warm Up and Final Proof (4-5 hours)

Sourdough needs more time to warm up than yeasted dough. Be patient.

1. Remove from fridge. Take dough balls out 4-5 hours before baking (longer in cold weather, shorter if your kitchen is warm).
2. Keep covered. Leave in containers or under damp towel.
3. Check readiness. Dough should be relaxed, puffy, jiggly, and at room temperature throughout. Poke test should spring back slowly.

Wait: PT5H

Tip: If dough still feels cold or dense in the center, it's not ready. Cold dough won't stretch properly and will spring back aggressively.

Stretch and Shape (2-3 minutes per pizza)

Same technique as yeasted dough. Gentle hands, no rolling pin.

1. Flour surface. Generously flour with AP flour or semolina.
2. Transfer dough. Gently flip dough ball onto floured surface.
3. Press center. Using fingertips, press from center outward, leaving outer 1" untouched for the cornicione.
4. Stretch. Pick up dough and let gravity help. Rotate and stretch gently, working from center.
5. Target size. 10-12" diameter. Center thin (almost translucent), edges puffy.
6. Transfer to peel. Place on floured peel. Shake to confirm it slides freely.

Tip: Sourdough dough can be slightly more delicate. If it tears, it may have over-proofed or the gluten weakened from too-long fermentation. Let small tears be, they'll seal in the oven.

Shaping Options

Choose your pizza size based on preference

Classic Round (10-12") (recommended)

1. Step 1. Press center with fingertips, leaving 1" rim
2. Step 2. Pick up, rotate and stretch using gravity
3. Step 3. Pass hand to hand, pulling gently from center
4. Step 4. Place on floured peel

Smaller Personal Size (8-9")

1. Step 1. Divide into 5-6 balls (~180-215g each)
2. Step 2. Same stretching technique
3. Step 3. Great for individual pizzas or appetizers

Proof test: Press a floured finger into the dough. If it springs back slowly and leaves a slight indent, it's ready. Quick snapback = needs more time. No snapback = over-proofed (still usable, but expect flatter results).

Baking Methods

Choose based on your equipment

Oven: 288°C / 550°F.

Home Oven with Baking Steel/Stone (recommended)

Equipment: Baking steel or pizza stone,Pizza peel

1. Position rack. Position rack in upper third of oven
2. Preheat. Preheat steel/stone at maximum (500-550°F / 260-288°C) for 45-60 minutes
3. Broiler boost. Turn broiler to high for last 5 minutes
4. Top and launch. Stretch, top, and launch
5. Bake. Bake 6-8 minutes, rotating once, switching between broiler and bake as needed
6. Remove. Remove when crust is golden with char spots and cheese is bubbling

Pizza Oven (Ooni, Gozney, Wood-Fired)

Equipment: Pizza oven,Pizza peel,Turning peel

1. Heat. Heat to 800-900°F (425-480°C)
2. Launch. Stretch, top, and launch
3. Rotate. Rotate every 15-20 seconds
4. Bake. Bake 60-90 seconds
5. Remove. Remove when leopard spotted

Cast Iron Skillet + Broiler

Equipment: 12" cast iron,Broiler

1. Preheat. Preheat skillet on high 10 minutes, broiler on
2. Add dough. Place stretched dough in hot skillet
3. Top and cook. Add toppings, cook stovetop 60-90 seconds
4. Finish. Transfer under broiler 45-60 seconds
5. Serve. Remove and rest

Storage

• Room temperature: Not recommended for raw dough
• Frozen: Up to 3 months. Freeze after shaping but before final proof. Thaw in refrigerator overnight, then warm at room temp 5-6 hours.

Frequently Asked Questions

Is this dough more sour than regular bread?

Not dramatically. The sourness is subtle, more of a depth and complexity than a sharp tang. The cold ferment and toppings balance it well. If you want less sour, ferment for 48 hours instead of 72.

My starter isn't very active. Can I add commercial yeast as backup?

Yes. Add 0.5g (⅛ tsp) instant yeast to the dough as insurance. This gives you the sourdough flavor with more reliable rise. Many pizzerias do this.

Can I use sourdough discard instead of active starter?

Technically yes, but results will be less predictable. Discard has weaker yeast activity. If using discard, add 1g instant yeast to ensure proper rise.

Why is my sourdough pizza dough harder to stretch than yeasted?

Sourdough gluten can be more elastic. Make sure you're giving it enough warm-up time (4-5 hours). If it's still fighting you, let it rest 5-10 minutes mid-stretch.

My dough over-proofed and went flat. Can I still use it?

Yes, but expect a thinner, crispier, denser crust. It won't have that puffy cornicione. Consider making a cracker-style pizza or flatbread instead.

Can I add olive oil or honey to this dough?

You can, but it won't be traditional Neapolitan style. A tablespoon of olive oil makes the dough more pliable. A teaspoon of honey can help browning in home ovens. But try the pure version first.

Nutrition

Per serving (1 dough ball (234g)): 495 calories, 100g carbohydrates, 15g protein, 2g fat, 4g fiber, 580mg sodium. Makes 4 servings.