How to Make Sourdough Pizza Dough Neapolitan Pizza Style
If you love the classic taste of Neapolitan pizza but are eager to try something new, Anthony Silvio Sourdough Pizza Dough offers an interesting twist on this classic. Indeed, by using sourdough, this version steps outside the traditional boundaries of Neapolitan pizza recipes. Although it’s not authentic in the conventional sense, this unique variation delivers incredible results that are sure to excite any pizza or baking enthusiast.
This pizza recipe uses handcrafted cheeses by Vannella Cheese as toppings. These game changers are so good, they’re almost indescribable. Introducing: Smoked Scamorza and Pizzarella.
Scamorza is a delightful, low-moisture mozzarella infused with a smoky, caramelised flavour that’s irresistible. Pizzarella, crafted from fresh cow’s milk, – is basically made for pizzas (hence the name!) and melts beautifully without making the pizza soggy.
And, if you’ve had issues with watery pizzas before, these cheeses are your new best friends.
Ultimately, this Sourdough Pizza Dough recipe is your ticket to gourmet homemade pizza that’s anything but ordinary. Get out that starter and try this unique take on a Neapolitan crust.
Watch SOURDOUGH PIZZA DOUGH Neapolitan Pizza Style Recipe here
This Sourdough Pizza is So Cheesy, You Just Have to Try It
ANTHONY’S TIPS
Choosing the right type of flour
When choosing the right type of flour, keep in mind that sometimes “Plain Flour” is also sold as “All Purpose Flour.” For making Sourdough Pizza Dough, Anthony recommends using a flour with mid-level protein % of around 10%-11.5%. If you use a flour that is higher in protein, such as bread flour, it can be difficult to knead if the dough is too dry so you will need to increase the water in the recipe slightly as bread flour typically soaks up more water.
Problems with your starter?
Don’t sweat it! Watch our video where Anthony explains how to begin a sourdough starter, and gives some helpful tips on how to care for it. This recipe was made with a 100% hydration starter. If you are using a lower hydration starter, you may need to increase the water in the recipe slightly.
Checking Starter Readiness
Furthermore, how do I check if my starter is ready? Once you add your starter to the water and see it floating, it’s a sign that it’s mature or ripe and ready to use in your recipe.
Slow fermentation is the key
Don’t rush it. To promote slow fermentation in our dough, we use cool water and rest the Sourdough Pizza Dough overnight in the fridge. This method, consequently, will enable you to achieve maximum flavor and create a dough that is easier to digest.
Cover it tightly
Moreover, it’s crucial that at every stage in the recipe where the dough is left to rest or ferment, you must cover it completely and tightly. As a result, making sure of this will aid to avoid creating a dry skin on top of your dough and helps move the fermentation along when the dough is kept moist.
How to Serve Sourdough Pizza
Serve your pizza hot and fresh out of the oven for the best flavour. For a traditional Neapolitan touch, fold the pizza in half to create a “portafoglio” style. The wallet fold not only makes it easier to handle and eat, but also compacts all the delicious toppings and their flavours inside each bite.
To do this, simply slice the pizza into irresistible pieces, fold each piece in half from crust to tip, and enjoy.
Sourdough Pizza Dough Neapolitan Style
Equipment
- Mixing bowl
- Spatula
- Plastic wrap
- Pizza tray or air tight container
- Pastry scraper
- Pizza peel
- Ladle
Ingredients
For the crust:
- 100 g/3.5oz sourdough starter 100% hydration, ripe
- 1.36 cups/340g water cool
- 550 g/19.4oz plain flour or 00 Flour
- 10 g/0.3oz sea salt
- Semolina flour for stretching the dough
For the toppings:
- 1 tin of San Marzano tomatoes crushed
- Extra virgin olive oil EVOO
- Grated Pecorino cheese
- A fresh bunch of basil
- 1 stick of spicy salami thinly sliced
- 230 g/8.11oz smoked Scamorza
- 250 g/8.82oz Pizzarella cheese
Instructions
- In a mixing bowl, add the starter to the water, and stir it through with a spatula until dissolved.
- Then, add the flour, then salt, and stir together until combined.
- Next, cover tightly with plastic wrap and rest at room temperature for 30 minutes.
- Slightly dampen your hands with water then transfer the dough onto your bench.). Stretch, fold, and turn the dough, to develop structure for 1-2 minutes.
- Shape the dough into a tight ball and place it back in the mixing bowl. Cover with plastic wrap and leave to rest at room temperature for 2 hours (if it is a particularly cold day, it will need longer, ie: up to 3 hours).
- Transfer the dough onto the bench and divide it into 4 equal portions of 250g, then shape these into tight balls.
- Then, place the pizza dough balls into a tray or container which has an air-tight seal, allowing some space between them to grow in size.
- Refrigerate overnight for a minimum of 12 hours or up to a full day.
- Remove the dough from the fridge 1-2 hours before you are ready to start baking, keeping them completely covered so they don’t form a dry skin.
- Dust each pizza dough ball with semolina. Then using a pastry scraper, carefully remove the dough and place it into a bowl with semolina flour.
- Carefully, coat each side of the dough then using the flat part of your fingers, gently indent or press the centre to flatten it out without touching the edges. Flip it over and repeat on the other side.
- Gently, transfer the dough to a pizza peel and continue to flatten, stretching it until it reaches the desired size.
Making the toppings
- Start by slicing the Pizzarella cheese and smoked scamorza into long strips and cutting the salami into rounds.
- Next, ladle a generous amount of crushed San Marzano tomatoes onto the center of your stretched pizza. Using the back of the spoon, spread the sauce evenly.
- Then, add fresh basil, slices of Pizzarella, smoked scamorza, and a sprinkle of pecorino.
- To finish, add the salami and drizzle with extra virgin olive oil.
- Before baking, give the dough one last stretch by hooking your fingers underneath and gently pulling it outward in all directions.
Cooking the pizza
- Carefully, place the pizza in the oven. Watch the side of the pizza closest to the flame, and once you see the crust browning, rotate the pizza to ensure even cooking on all sides.
- Regularly, check the bottom of the pizza for leopard spots.
- Finally, bake the pizza for a total of 90 seconds (depending on your pizza oven).
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
Enjoyed this recipe? Check out our other recipes featuring delicious Vannella cheese for more cheesy inspiration!
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Can you cook the pizza in a normal fan forced oven? If so, what temperature should it be? Thanks
Ciao Joe! Absolutely! Preheat your oven to 450°F (232°C) for 30 minutes. The pizza usually cooks in 12-15 minutes at this temperature, but keep an eye on it as ovens can vary. Let me know if you have any questions or how it goes! Happy cooking!