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Natural Fermentation - 69% hydration
Pizza Napoletana Sourdough
Pizza Napoletana Sourdough
Pizza Napoletana Sourdough
Pizza Napoletana Sourdough
Pizza Napoletana Sourdough
Pizza Napoletana Sourdough
Author:
Estevan Vedovelli

Yield:

 pizzas of
Kilograms
Pounds
Ounces
each

Times:

Starter
Prep time: 10 minutes; Total time: 10 minutes
Pasta
Prep time: 34 minutes; Rest time: 14 hours and 59 minutes; Cook time: 3 minutes; Total time: 15 hours and 36 minutes

What to expect...

Ease:

Perfect for: Lunch, Happy hour, Dinner.

For this recipe, you must already have natural yeast. To see the recipe for Pizza Napoletana with conventional yeast, click on https://enfarinhado.com/rec....
  • Preparation method
  • Starter
    Total time: 10 minutes
  • 1. Activate the yeast in advance, until the required amount is reached. Use when it has reached the top of its growth.
    Sourdough Starter (142 Grams)
    Prep time: 10 minutes; Total time: 10 minutes
  • Pasta
    Total time: 15 hours and 36 minutes
  • 1. Mix all the ingredients except the starter and knead until uniform;
    Wheat Flour (410 Grams) Water (262 Grams) Salt (7 Grams)
    Prep time: 5 minutes; Total time: 5 minutes
  • 2. Add the starter and knead until the gluten develops and the dough is elastic;
    Prep time: 15 minutes; Total time: 15 minutes
  • 3. Transfer to a bowl and, with wet hands so that the dough doesn't stick, make a ball, cover and leave to rest;
    Prep time: 2 minutes; Rest time: 58 minutes; Total time: 1 hour
  • 4. With wet hands, lift the dough from the middle and fold it over itself to the front and back again. Turn the dough 180° and repeat the folds. Leave to rest;
    Prep time: 2 minutes; Rest time: 58 minutes; Total time: 1 hour
  • 5. Repeat the previous steps;
    Prep time: 2 minutes; Rest time: 58 minutes; Total time: 1 hour
  • 6. On a floured surface, divide the dough into the desired number of portions (pizzas), roll out each portion and place in individual jars greased with oil or olive oil. Put the jars with the dough in the fridge until the next day. You can leave it for up to 3 days;
    Prep time: 5 minutes; Rest time: 12 hours; Total time: 12 hours and 5 minutes
  • 7. Line a work surface and pour the dough from each pot onto the flour, one at a time, as you wish to bake the pizzas. Open the pizza from the middle to the edges and transfer to a large pan;
    Rest time: 5 minutes; Total time: 5 minutes
  • 8. Add the toppings to the pizza (tomato sauce, mozzarella, pepperoni, oregano, etc.) and heat the pan over high heat until the pizza is toasted on the bottom;
    Prep time: 3 minutes; Cook time: 2 minutes; Total time: 5 minutes
  • 9. Transfer the pizza to a baking sheet and place in the preheated oven with the grill on high, positioning the pizza as high up as possible, as close to the grill as possible. Let it cook until it is toasted;
    Cook time: 1 minute; Total time: 1 minute

Created on 02/05/2024.
Last updated on 08/23/2025.

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