Before you start preparing your pizza with sourdough starter, we recommend reading our article on how to make sourdough starter at home. By following our tips, you will have a natural starter perfect for creating a soft and flavorful pizza!
Pizza with sourdough starter is one of the most beloved dishes by pizza enthusiasts. Achieving a soft and highly digestible dough requires the use of natural yeast and a long fermentation process, which allows the pizza to develop authentic flavors and an incomparable lightness. In this article, we will explore the secrets of Neapolitan pizza with sourdough starter, following the recipe from Chef Luigi Lacerenza of Pizzeria Portento in Barletta (BT).
Indice
Ingredients for the Perfect Pizza with Sourdough Starter
To prepare this delicious Neapolitan pizza at home, you will need the following ingredients for 4 pizzas:
- 700 grams of Forte 320 | Type 0 wheat flour with wheat germ
- 100 grams of sourdough starter
- 450 grams of water
- 18 grams of salt
If you wish to modify the quantities, for 500 grams of flour you can use:
- 70 grams of solid sourdough starter
- 320 grams of water
- 13 grams of salt
For the topping, use fresh and high-quality ingredients:
- 800 grams of tomatoes
- Fresh mozzarella
- Peranzana Alta Daunia olives, pitted and preserved in sea water
- Capers from Gargano
- Garlic oil
- Fresh oregano to taste
- Cubes of fresh Adriatic tuna
Procedure for Preparing the Dough with Sourdough Starter
Refreshing the Sourdough Starter
The first step is to refresh the sourdough starter. We recommend refreshing it using a strong flour such as our Suprema 410 | Type 0 wheat flour to ensure optimal results. This process takes 3 to 4 hours, during which the starter should triple in size.
Preparing the Dough
In a large bowl, pour 450 grams of water, keeping a bit aside to dissolve the salt. Add the sourdough starter and mix until fully dissolved. Next, pour the flour into a mound and, in the center, add the water and starter mixture. Stir and, once incorporated, add the water and salt. Knead until you obtain a smooth and homogeneous dough.
Resting the Dough
At this point, let the dough rest on a floured surface for an hour, a phase called resting. During this time, the gluten stabilizes, and fermentation begins, allowing the formation of large, soft air pockets.
Shaping and Maturing
After the resting phase, perform a round of folds and proceed with shaping, which involves rotating the dough on itself to form a round shape. Place the dough in a bowl, cover it, and let it mature in the fridge for 24 hours.
Shaping and Baking the Neapolitan Pizza
Preparing the Dough Balls
After 24 hours in the fridge, let the dough come to room temperature for 2-3 hours. Then, divide the dough into 300-gram balls, rounding each one using the shaping method.
Topping the Pizza
While the dough is rising, place the mozzarella in a colander and let it drain for about 5 hours. This step is essential to prevent the mozzarella from releasing too much water during cooking.
Once the dough is ready, stretch each ball with circular movements, pushing the air towards the edges to create the classic cornicione of Neapolitan pizza. Add the tomato sauce and mozzarella.
If you’re using a home oven, preheat it to the maximum temperature (250°C). A good trick is to place a bowl of water at the bottom of the oven: the steam will help keep the dough moist and improve the formation of the crust.
For baking, we recommend placing the pizza first in the top part of the oven for 3-4 minutes, allowing the surface and crust to rise quickly. Then, move it to the bottom part of the oven to finish cooking the base and make it crispy. This method ensures a more uniform cooking, similar to wood-fired ovens.
If you have a professional oven that can reach 450°C, bake the pizza for 60-90 seconds, achieving a quick and authentic result.
In both cases, add the tuna and oregano only after the pizza is cooked to maintain the freshness of the ingredients.
Tips for the Perfect Pizza with Sourdough Starter
To achieve a perfect pizza, here are some useful tips:
- Use only high-quality flour, such as Forte 320, to ensure a good dough structure.
- Do not skip the resting phase, as it is essential for gluten development and proper fermentation.
- Shaping is crucial to give the dough balls the right consistency and allow for even cooking.
Conclusion
By following this recipe, you will get an authentic, crispy, and delicious Neapolitan pizza with sourdough starter. Whether you’re a beginner or an experienced pizza maker, this guide will help you create a pizza worthy of a professional pizzeria right in your own kitchen.
Discover the quality of our Forte 320, Suprema 410 flours, and Peranzana olives!
Want to make a pizza as perfect as in a pizzeria? Use only high-quality ingredients! Our Forte 320 | Type 0 wheat flour with wheat germ is ideal for long-fermentation doughs, ensuring softness and perfect air pockets. For an optimal sourdough starter refresh, try our Suprema 410 | Type 0 wheat flour, a strong flour that promotes excellent fermentation. Pair them with our delicious Peranzana Alta Daunia olives, pitted and preserved in sea water for an authentic and unmistakable flavor.
Don’t wait! Buy our flour and olives now and bring the excellence of Puglia to your kitchen!
