Pizza
Overnight Sourdough Pizza Dough
Neapolitan-style dough with 24-hour flavor. Blistered leopard-spotted crust in a home oven, no fancy equipment required.
- Time
- 24 hours
- Yield
- 4 pizzas (~250g each)
- Level
- Intermediate
Ingredients
Scale batch
- 80g active starter
- 650g '00' or bread flour
- 440g water
- 15g salt
- 10g olive oil
Method
- 01
Mix starter, water, and flour. Rest 30 minutes. Add salt and oil.
- 02
Bulk ferment 3–4 hours at 76°F with 3 folds.
- 03
Divide into 4 balls. Refrigerate in oiled containers 18–24 hours.
- 04
Pull out 90 minutes before baking. Preheat oven with a stone or steel at 550°F for 45 minutes.
- 05
Stretch each ball on semolina. Top sparingly, transfer with a peel.
- 06
Bake 6–8 minutes until the crust is puffed and leopard-spotted. Slide onto a rack and repeat.