Easy Sourdough Neapolitan Pizza Dough

90 grams sourdough starter, 315 grams water, 450 grams 00 flour, 12 grams salt

[@FunnyFernandez]

Thanks for sharing

[@lenas8070]

Thanks for excellent recipe. This dough can stay in the fridge and still be good to bake pizza after 5-6 days of cold fermentation. I used different recipe with a bit of olive oil but switched to this one as this dough is more airy and not as dense as the one with olive oil.

[@Adasrast]

Looks absolutely amazing. I will have to try this recipe 🍕🍕

[@julian_sisofo]

Hope you enjoy

[@taksina007]

Smart easy instruction to make and follow. Much appreciated.

[@AustinScienceFood]

Thank you bro! This is a killer recipe and technique. Was looking for a good dough to recreate my favorite vegan pizza and this really hits the spot. Eventually I would like to up the hydration but this worked great as a beginner friendly dough. Cheers!

[@bexxISM]

Hey there, I just discovered your channel. I'm a pizza hobbiest that is starting to do events. Love your channel. I'm constantly tweaking my sourdough recipe. Also I love to cook and love love italian food. Your videos are simple, informative and not all about you. Thank you!

[@ek8137]

Stumbled onto this. Good video man! Like the idea of using the glass top as a prep surface smart!

[@noahbetschki358]

this looks amazing! Will try it for my next pizza session!

[@davidrl41]

ok... you NAILED it!!

[@horyk13]

Superb video, thank you so much. Just got a Cozze 13" Electric pizza oven and I'm looking to perfect my recipe for the dough. @5:42 the way you stabbed the cornicione got me laughing out loud

[@lenas8070]

Excellent recipe. Thank you!

[@deepamgokal6648]

Julian amazing recipe and techniques of combining the sourdough and flour and autolyse, etc. Would appreciate , at some point a video on your technique of stretching a pizza dough ball, as that is also super key in forming an even thickness pizza. Also would like to see a video of how you control the flame in the Roccbox or Ooni to cook a Neopolitan or any pizza. TY again.

[@julian_sisofo]

Thank you for these great suggestions! I will definitely keep this in mind for my near future videos!

[@wfodavid]

Quite well done.

[@spogson1]

Hey bro I followed your recipe precisely even using same brand of flour and dough seems a lot wetter and stickier than your looks and does not look quite as smooth in texture as yours even after the 3rd stretch before refrigeration stage do you have any tips to maybe resolve this I will continue the process regardless and see what the final result is like I tried your Biga recipe btw it was superb 👌

[@petrstolz5788]

All sourdough pizzas I have tried have beautiful rises, like in your vid, but are not crunchy on the edges. Bit chewy, unlike the pizza dough from poolish. Looks like yours isn't crunchy either. I always wanted to make it work, because I always have a sourdough starter in my fridge. It would be much easier than to get fresh yeast.

[@justliz7851]

What do you class as room temperature please? Also I live in an area of very high humidity. Does this change anything? Loved the video, ThankYou just subscribed. I’ve kept the sourdough alive for 4 years but I’m an utter klutz making anything with it … 🤦🏻‍♀️

[@julian_sisofo]

room temperature is 75 degrees. humidity is fine. ferment dough anywhere from 72-82 will be fine

[@luhvi.]

Hey great recipe! I have a question though, what temp water do you use?

[@spogson1]

Hey great video very easy to follow 👍👍👍 The last part when you put in fridge for up to 24 hours is this necessary ? Or can you just simply leave it at room temperature for longer ? Thanks

[@julian_sisofo]

its not neccessary! just let the dough ball double in size at room temperature before baking!

[@spogson1]

@@julian_sisofo thanks mate 👍

[@Pareidoliaa]

This is exactly what I mean when I say pizza is my fav dish 🙈

[@constantinedinocopses6806]

man, that was amazing. love it. curious about how you make your tomato sauce, if you would be so kind as to instruct. also, how do you like your gozney?

[@julian_sisofo]

i have a video explaining my tomato sauce recipe. "how to make pizza sauce" and i love the roccbox - best pizza naples style at home or even anywhere... its portable!

[@constantinedinocopses6806]

perfect. thx.

[@crvgt]

Thanks for this - turned out great. Have a question - if i wanted to double this recipe, do i scale up the amount the sourdough accordingly? Meaning, use 180 grams, or do i keep the amount of sourdough relatively constant?

[@julian_sisofo]

You will need to double all ingredients - including sourdough.

[@CK-ct4lg]

Nice video. Was there any sourness to the pizza when tasting it? Do you prefer this or Poolish or biga preferments?

[@julian_sisofo]

there is no sourness with this. howeve the poolish pizza is my favorite recipe. super fluffy and soft.

[@jameskannry9800]

Thanks Julian, another amazing recipe. How would you adjust timing if using only 5% sourdough starter?

[@julian_sisofo]

I would mix the dough by hand, rest for 30 min. Stretch and fold. Rest another 30 min. Stretch and fold again. Rest room temperature 12 hours. Then ball them up and refrigerate overnight.You need your bulk ferment to visually double in size! Hope this helps.

[@Neapolitanpizzaash]

After about 12 hours (or when you see double in size on the bulk ferment), if you continued with room temp ferment in dough balls (and skipped the fridge), how many more hours would you think until the dough balls are ready? Or is it a matter of when you see that the dough balls are visually puffed up? Thanks. @@julian_sisofo

[@jameskannry9800]

Got it. How about when using a spiral mixer? Any modification to the number of stretch and folds?@@julian_sisofo

[@mjtodo]

Hi…. On your sourdough, is that a true 7 day starter or 24-48 hours?

[@julian_sisofo]

my sourdough is around 5-6 years old. check out my instagram @juliansisofo to learn how i make my sourdough starter using fruit

[@autochehlycomua]

@@julian_sisofo Thanks for your videos! Could you make a video about your sourdough starter here?

[@autochehlycomua]

@@julian_sisofo I can't find it.

[@Neapolitanpizzaash]

Great video! Thanks for sharing. How many hours do you think it would take if the whole process (bulk ferment, time in dough balls) was all room temperature and your average room temperature was around 72-73 degrees F? Thanks.

[@julian_sisofo]

total 8 hours

[@julian_sisofo]

5 hours bulk 3 hours balls

[@Neapolitanpizzaash]

@@julian_sisofothanks for the reply, Julian!!

[@NicolasEjzenberg]

Hello thanks for the recipe ! Does it matter what flour is used to feed the starter ? What is the hydration of the starter ?

[@julian_sisofo]

flour doesnt matter. any white , wheat flour. hydration is about 90-100%

[@NicolasEjzenberg]

@@julian_sisofo thanks a lot, I need to try this

[@Kolomy24]

Hi, what kind of flour is better for that long fermentation? I see 12g protein flours made of soft wheat\ 14-15 g protein ones soft wheat or sometimes 14 g but hard wheat types. all af them can be marketed as pizza flours too :D That would you say?

[@julian_sisofo]

i use the normal 12g protein soft wheat Caputo Blue Pizzeria 00 my pizza always comes out tender and crispy

[@abejoker]

Do you prefer the flavor profile of this pizza or the poolish recipe one? Edit: also, do you always use 20% starter or have you played around with 5-15%?

[@julian_sisofo]

i prefer the poolish recipe. ive tried lower percentages. it takes very long to rise - not much of a difference.

[@adrianherth9497]

If using a dough machine, can I skip the stretch and folds and start with the 1h + 3h bulk fermentation at rt? Thanks for the recipe, looking forward to try it out myself :)

[@julian_sisofo]

great question. yes. use the mixer. ferment for 2 hours. fold the dough. proof for another 3 hours. then add to the fridge for 24 hours

[@joachimo1928]

Using hours might give different results depending on how active the starter is and the ambient temperature. Do you have any other signs you are looking for to tell if it ready for the next step? Volume increase etc?

[@elenaburova9558]

😋🥰

[@JoseHernandez-ht3fn]

Can you use the same day after balling, or does it need the overnight in the fridge?

[@julian_sisofo]

you can use it the same day, yes!

[@zakmorgan9116]

After you shape the balls and you want to use it the same day, how long should you wait? 1.5hrs covered at room temp? Thanks in advance.

[@jackdavis8786]

Is the sourdough starter a just the poolish?

[@julian_sisofo]

sourdough

[@abedabedalgani397]

How do you make your sourdough starter ?

[@julian_sisofo]

check out my instagram @juliansisofo and watch the video titled "easy to make sourdough starter"

[@qtie88]

Would it be sour?

[@julian_sisofo]

no

[@DraftDodger69420]

What's the thought process on degassing the sourdough dough when you don't do it on your others? I've never really nailed sourdough pizza and wondering if degassing could be my missing link.

[@julian_sisofo]

degassing gets rid of unwanted, thin air bubbles when stretching. i do this to prevent the dough from having holes or thin spots when pressing out the pizza.

[@DraftDodger69420]

Okay question for you. If I were to want to do a longer cold ferment with this, say 72 hours. Would I scale the starter percentage down from 20% to around the 5-10%?

[@julian_sisofo]

yes you can definately do this, but the recipe should be fine for 72 hours. make sure your fridge is around 40F

[@frederik0147]

If i were to leave it for longer than 24 hours in the fridge, would that be best done before i shape the dough balls or after?​@@julian_sisofo