Wanted to give Neapolitan style pizza with sourdough a try. Taste was excellent, but airation was nowhere near my liking. Longer ferment/more active starter necessary.
Adapted recipe from gozney.com as follows:
500g tipo 00 flour
300g water
80g active sourdough pre-ferment
15g salt
1. Dissolve starter in water.
2. add 100g flour, mix, add salt
3. add rest of flour and start kneading
4. i knead for around 20 minutes with 10min breaks in between. Knead until passes windowpane-test.
5. bulk ferment for 4 hours
6. Ball up into 4 doughs.
7. Another 4 hours fermentation at room temp, then fridge for 24.
8. taken out 3h pre-baking, should’ve gone longer at room temp.
Topped with crushed tomatoes, Mozzarella di bufala, basil and olive oil. bake around 120 seconds at 460°C.
by Unibran