Traditional Neapolitan Sourdough Pizza
Ingredients
- 862g Strong flour (14% protein)
- 560g Water
- 172g Active Liquid Sourdough
- 26g Fine Sea Salt
Preparation
Mix the starter into the water until dissolved.
Add the flour and roughly mix then cover and rest for 30 minutes.
Sprinkle the salt over the top and knead until a nice dough.
Place in an airtight proofing container at room temperature for 2 hours then place in the fridge to ferment for 24 hours.
Divide into balls, using 240g for each pizza ball.
Cold ferment the balls for 12 hours.
Allow the balls to come up to room temperature for 4 hours before cooking.