Neapolitan Sourdough Discard Pizza Dough
A light and airy Neapolitan-style pizza dough made with sourdough discard and 00 flour. This recipe creates a soft, extensible dough with excellent oven spring and classic leopard spotting when baked in a pizza oven.
Equipment
- 1 Large mixing bowl
- 1 Kitchen scale
- 1 Bench scraper
- 1 Pizza Peel
- 1 Pizza stone or pizza oven
Ingredients
- 500 g Italian 00 flour
- 325 g water
- 150 g sourdough discard
- 12 g fine sea salt
- 10 g olive oil optional
Instructions
- Combine water and sourdough discard in a large mixing bowl.
- Add the 00 flour and mix until no dry flour remains.
- Rest for 20 minutes.
- Add salt and mix until incorporated.
- Knead until smooth and elastic.
- Cover and ferment at room temperature for 2 to 3 hours.
- Transfer to the refrigerator and cold ferment for 18 to 24 hours.
- Remove from the refrigerator and divide into 4 equal dough balls.
- Rest at room temperature for 2 to 3 hours.
- Stretch into 10 to 12 inch pizza rounds.
- Top lightly and bake in a preheated pizza oven at 750°F to 850°F for 60 to 90 seconds.
Notes
Use Italian 00 flour for the most authentic Neapolitan texture.
Allow dough balls to fully relax before stretching.
Avoid heavy toppings that can weigh down the crust.
For best results bake in an Ooni or similar pizza oven.