Neapolitan Sourdough Recipe⁣

Ingredients

  • 862g strong (14% protein) flour⁣ - (i'm using @sanfelicemugnaidinapoli⁣
  • spaccanapoli)⁣
  • 560g water⁣⁣
  • 172g active liquid sourdough⁣⁣
  • 26g fine sea salt⁣⁣

Preparation

  1. Mix the starter into the water until dissolved

  2. Add the flour and roughly mix then cover and rest for 30 minutes

  3. Then sprinkle the salt over the top and kneed until a nice dough

  4. I used a Famag IM5 spiral mixer for the mixing

  5. Place in an airtight proofing container at room temperature for 2 hours then place in the fridge to ferment for 24 hours.⁣⁣

  6. Divide into balls, I used 240g for this pizza. The balls were then cold fermented for 12 hours.⁣

  7. Allow the balls to come up to room temperature for 4 hours before cooking.⁣⁣

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