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
Mix the starter into the water until dissolved
Add the flour and roughly mix then cover and rest for 30 minutes
Then sprinkle the salt over the top and kneed until a nice dough
I used a Famag IM5 spiral mixer for the mixing
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, I used 240g for this pizza. The balls were then cold fermented for 12 hours.
Allow the balls to come up to room temperature for 4 hours before cooking.