4 pizzas (250 to 260g each)
  • bread flour
  • active sourdough starter (100% hydration, peaked)
  • cold water
  • salt

Effective total hydration is about 66%. That’s the sweet spot for a home oven, airy but still manageable.

Starter condition matters. It should be doubled or tripled, with a domed top and a pleasantly tangy smell, usually about 4 to 6 hours after feeding. A weak starter gives you a dense dough that resists stretching.

Method

Step 1, Mix

Combine the water and starter in a bowl and dissolve well. Add the flour and bring it into a rough dough, just until no dry flour remains.

Step 2, Rest (autolyse)

Rest 15 to 20 minutes. This makes the dough smooth and stretchable.

Step 3, Add salt

Add the 16g of salt. Knead 5 to 7 minutes by hand, or 4 to 5 minutes on low in a stand mixer. The dough should end up smoother and slightly tacky, but not soupy.

Step 4, Strengthen the dough

At room temperature, do a stretch and fold every 20 minutes, for 3 rounds total. This builds gluten strength without hard kneading.

Step 5, Bulk ferment

Let the dough rest until it’s risen about 40 to 50%, usually 4 to 6 hours depending on room temperature. Don’t let it fully double.

Step 6, Divide

Divide into 4 balls, about 250g each. Shape them tight but gentle, not too tight or the dough will resist stretching later.

Step 7, Cold ferment (the magic step)

Place in a covered container and refrigerate for 24 to 72 hours. The best window is 48 hours, that’s where the flavor and extensibility both peak.

Step 8, Baking day

Take the dough out of the fridge 2.5 to 4 hours before baking and let it come to room temperature. If the dough is still cold, it won’t stretch properly.

Step 9, Oven setup

Set a pizza steel on the upper-middle rack. Preheat to 550°F for 60 minutes. Turn the broiler on for the last 5 minutes.

Step 10, Stretch

Use semolina or flour on your surface. Press the center down, push the air toward the edge, and leave the rim untouched. Let gravity do the stretching. No rolling pin. If the dough shrinks back, let it rest 10 minutes and continue.

Step 11, Bake

Launch onto the steel and bake 4 to 5 minutes, then broil for 1 to 2 minutes. You should get good spotting and leopard char.

Why this works

  • Sourdough acidity makes the dough more extensible
  • The long cold ferment builds flavor and browning
  • Moderate hydration keeps it manageable in a home oven
  • No oil or sugar keeps the texture cleanly Neapolitan
  • Low inoculation gives better fermentation control

Sourdough rules worth knowing

A weak starter makes a weak pizza. If your starter doesn’t reliably double, the pizza will come out average. It should double in 4 to 8 hours, ideally pass a float test, and smell yogurty or fruity.

Signs of overproofed dough: it turns into a sticky soup, tears instantly, or bakes up flat and dense. If that happens, shorten the bulk ferment, use a colder fridge, or use less starter next time.

If the dough feels tight, give it a longer warm-up, ball it more gently, or add a little more hydration. Even 10g of extra water helps.