The Starter Jar's Ultimate Sourdough Pizza Dough Recipe: Neapolitan Perfection at Home

Step 1

In a large mixing bowl, gently whisk together your active sourdough starter and the lukewarm water until the starter is mostly dissolved. This ensures even distribution of the yeast and bacteria.

Step 2

Add the flour and salt to the wet mixture. Mix with a sturdy spoon or your hands until a shaggy dough forms and no dry flour remains. Avoid overmixing at this stage.

Step 3

Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 30 minutes. This autolyse period allows the flour to fully hydrate, making the dough easier to work with.

Step 4

After the rest, add the 5g of olive oil to the dough. Perform your first set of stretch and folds: wet your hands, grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat 4-6 times until the dough feels stronger. Cover and rest for 30 minutes.

Step 5

Repeat the stretch and fold process 2-3 more times, with 30-minute rests in between each set. The dough will become progressively smoother and more elastic with each session.

Step 6

After the final set of stretch and folds, lightly oil a clean bowl or a clear container. Transfer the dough, cover tightly, and allow it to bulk ferment at room temperature (68-72°F / 20-22°C) for 4-6 hours, or until it has visibly increased in size by about 30-50% and shows signs of activity (small bubbles).

Step 7

For best flavor and manageability, transfer the covered dough to the refrigerator for 12-48 hours. This cold fermentation slows down the process, enhancing the complex flavors and making the dough easier to handle and stretch.

Step 8

When ready to make pizza, remove the dough from the fridge 1-2 hours before use to bring it closer to room temperature. Gently turn the dough out onto a lightly floured surface. Divide it into 4-6 equal portions (approximately 200-250g each) and gently shape each into a taut ball. Let them rest, covered, for 30-60 minutes.

Step 9

Place a pizza stone or steel in your oven and preheat to its highest setting (usually 500-550°F / 260-290°C) for at least 45-60 minutes. This is crucial for a crispy crust.

Step 10

Lightly flour your work surface and hands. Gently stretch each dough ball from the center outwards, maintaining a slightly thicker rim for the crust. Avoid using a rolling pin. Transfer to a lightly floured pizza peel and add your desired toppings quickly.

Step 11

Carefully slide the topped pizza onto the preheated stone or steel in the oven. Bake for 6-10 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred. Repeat for remaining pizzas and enjoy your homemade sourdough masterpiece!