Serves 1
Directions
- 1Feed 100% hydration sourdough starter and let it peak on day 1
- 2Mix water, levain, salt and 00 flour together
- 3Knead the dough until everything comes together nicely
- 4Add olive oil and knead the dough for a few more minutes
- 5Place the dough into the fridge overnight
- 6Divide the dough into equal portions and store them in separate containers on day 2
- 7Keep the dough in the fridge for the next 12-48 hours
- 8Proof the dough at room temperature until it doubles in size on day 3
- 9Shape the pizza
- 10Put on the toppings
- 11Transfer it to the pizza peel ready to be baked
Ingredients
- 550 g 00 flour
- 80 g levain (at peak) OR instant yeast
- 375 g Water
- 15 g Salt
- 15 g Olive oil
- tomato sauce
- fresh mozzarella cheese
- fresh basil leaves
Tips
- The Neapolitan Pizza is prepared with just a few ingredients: a basic dough made from flour, water and salt topped with tomato sauce, fresh mozzarella cheese, fresh basil leaves, and a drizzle of olive oil.
- A levain refers to a sourdough starter. If you do not have one (yet), you can replace with 1g instant yeast or 3g fresh yeast.
- The pizza dough takes 3 days to make.
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