Sourdough Neapolitan

Recipe:

90 grams sourdough starter

315 grams water

450 grams 00 flour

12 grams salt

Method:

1. In a large mixing bowl, melt the salt into the water. Then mix in the flour. Make sure there are no dry bits. This will be your autolyse. Cover and let it I sit for 2 hours.

2. Add in the sourdough starter. Start to mix the dough by hand. Make sure everything is incorporated. At first, it will look somewhat sticky. Cover and let rest for 30 minutes.

3. Stretch and fold the dough. Cover and rest another 30 minutes.

4. Stretch and fold the dough once more. As you can tell, the gluten is starting to build strength. Allow to rest for 1 hour.

5. Form the dough into a tight ball. Add the dough into a lightly oiled container. Allow to rise for 3 hours.

6. Now place the dough into the refrigerator to ferment for 24 hours.

7. Take the dough from the fridge and bring to room temperature (2 hours).

8. Divide and shape the dough into 285 gram dough balls.

9. Add the dough back into the fridge to ferment for 24 hours.

10. Before baking your pizzas, bring the dough to room temperature. This step is crucial. Enjoy.