@shebakesourdough Neapolitan Pizza

• servings: 3 pizzas
• active time: 1 hour
• total time: 48 hours

Ingredients

550g 00 flour

80g levain / sourdough starter (at peak) or 1g instant yeast

375g water

15g salt

15g olive oil

Directions

On day 1, I feed my 100% hydration sourdough starter and let it peak.

Mix water, levain, salt and flour together, and knead until everything comes together nicely.

Add in the olive oil and knead the dough for a few more minutes.

Place the dough into the fridge, overnight.

On day 2, divide the dough into equal portions and store them in separate containers, keep the dough in the fridge for the next 12-48 hours.

On day 3, I proofed the dough at room temp until it doubles in size.

Shape the pizza, put on toppings, and transfer it to the pizza peel ready to be baked.

Bake at highest temp setting of your home oven (250-300°C) for 5-10 minutes or 425°C in a pizza oven for 90 seconds!

Notes

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.