Sourdough starter pizza can really complement the true Neapolitan pizza, just don’t make it too thin. The naturally fermented dough, which requires three days to perfect, provides a great flavor and the chewiness you think you want. As a real deal Domino's pizza, this is well worth the wait: a light and airy crust that’s crispy on the outside and soft, and chewy to boot, inside. This recipe takes you through each step, no matter if you’re a seasoned baker or new to sourdough, to get your pizza right. Time to make something you will never forget?
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Ingredients
- Day 1 – Dough Preparation
- Fed and Peak Sourdough Starter (100% hydration)
- 1 cup of water
- Levain (sourdough starter mix) ½ cup
- 2 tsp salt
- 3 ½ cups of all-purpose flour
- 1-2 tbsp olive oil
Customize (as desired) Toppings.
- San Marzano tomato sauce (if you want authenticity)
- Torn into chunks fresh mozzarella cheese
- Fresh basil leaves
- Olive oil, for drizzling
- Cooking Instructions
Mix and Knead the Dough, Day 1.
- Feed the Starter: Feed your 100% hydration straight sourdough starter to it first, until it hits it’s peak activity level before using.
- Combine Ingredients: Whisk all ingredients together in a large bowl until all are incorporated in water, levain, salt and flour.
- Knead the Dough: Gently knead the dough a few minutes until you start to see the dough smooth out.
- Add Olive Oil: After 3 4 mins drizzle olive oil over the dough and knead for an additional 3 4 mins until the dough is silky smooth.
- Refrigerate Overnight: Cover the dough with a bowl overnight, refrigerated just long enough for a slow, flavorful fermentation.
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Day 2 – Portion the Dough
- Divide the Dough: Pull the dough out of the fridge, split it up and divide into equal amounts (by how many pizzas you are planning in making).
- Store in Containers: Put each portion into its own, lightly greased container, and put back in the fridge for another 24 hours.
Day 3 – Proof, shape – bake
- Proof the Dough: After bringing the dough to room temperature, remove it from the fridge and permit it to proof until doubled.
- Shape the Pizza: Shape each dough ball into pizza round once it’s proofed. Stretch the dough gently to avoid tearing it. Outside of this, you can also try using a mix of pressing and stretching with your fingers.
- Top the Pizza: I then spread a bit of tomato sauce, little chunks of mozzarella cheese and a few fresh basil leaves. Add a little olive oil drizzled for extra flavor.
- Bake: Heat your oven as high as it will go (at least 500 degrees, possibly more), and bake on a hot pizza stone or baking steel about 8 to 10 minutes, or until the crust is deep golden and crispy.
Serving Suggestions
Just out of the oven serve this pizza with a drizzle of olive oil and a touch more basil. But enjoy it as is, or throw together a simple arugula salad and a glass of wine for a truly Italian experience.
Tips and Variations
- For Extra Flavor: If you’re looking for a little bit of zing to the tomato sauce try adding some garlic powder or even some dried oregano.
- Gluten-Free Option:
- 1) Use a gluten free sourdough starter,
- 2) use substitute gluten free flour.
- Try Different Toppings: Obviously classic margherita toppings are always a hit, but you can always experiment with ingredients like prosciutto, arugula, mushrooms or the like.
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Nutrition Facts (per slice)
Calories:
- Protein: 10g,
- Carbohydrate: 30g,
- Fat: 8g (approx. ~250).
Personal Notes
For pizza, I’ve played around with quite a few, but sourdough really has that unique flavor. It gives a subtle tanginess that is super nice with fresh mozzarella and basil. It might sound a little tedious, but each step of the three day process allows the dough to become ultra flavorful and light. I swear not. This pizza is definitely worth the wait.
If so, you’re ready to impress friends and family with your very own sourdough Neapolitan pizza. And don’t forget to share your results! If you have a comment to make or if you decide to share this recipe with the rest of your pizza loving friends, we’d love to hear from you!