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Learn how to make the best sourdough Neapolitan pizza at home — no mixer required.
This recipe uses a naturally leavened sourdough starter, simple ingredients, and a hand-mixed method to achieve a light, airy crust with great flavor and structure.
Perfect for home pizza makers who want authentic Neapolitan-style pizza dough without special equipment.
Why Sourdough Neapolitan Pizza?
• Better flavor development
• Improved digestibility
• Light, airy cornicione
• Traditional hand-mixed technique
🍕 Sourdough Neapolitan Pizza
Makes 3 pizzas (275g each)
Ingredients
• 200g active sourdough starter
• 220g water
• 400g 00 flour
• 12g salt
Method 1 (With Mixer)
1. Mix all ingredients until the dough is smooth and reaches 75F.
2. Rest for 1 hour.
3. Divide and shape dough balls.
4. Proof for 5 hours, then bake OR add the dough balls into the fridge after 4 hours.
Method 2 (By Hand)
1. Mix all ingredients together in a bowl using 100°F water. The dough should just come together and there shouldn’t be visible dry parts.
2. Rest for 30 minutes.
3. Knead the dough. Rest 30 minutes.
4. Knead again. Rest 1 hour.
5. Divide and shape dough balls. (Three each weighing 275g)
6. Bake after 4 hours OR cold proof in the fridge after 3 hours.
If you don’t have a sourdough starter, check out my starter-from-scratch video short.
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27 Comments
You kill me!!!, I just wait to try
That is lovely. Will try next time .
Great video Julian. You keep it simple and I appreciate that. Yourself and Vito are my two favourite pizza youtubers
Chill overnight in the fridge or outside the fridge? What temp?😅
Buon Natale! 🇮🇹 Pizza recipie perfecto! Grazie Julian.
Great video! I know sourdough pizza tends to be crispier. Does it help prevent the crust from becoming rubbery after 10 minutes, like with most contemporary Neapolitan pizzas, or not?
What is the hydration of this dough?
Julian, Thank you for sharing. What's the longest you'd recommend cold fermenting this dough?
Long time follower, love your channel! The second I saw this I knew I had to make it, as I just made my first starter a few weeks ago. The pizza dough is proofing as I type this, thanks for the inspiration!
Was it stif starter or 50:50%
Nice one Julian. Which type of 00 did you use? I only have Caputo pizzeria flour, will that work? Also in this case , is it 55% hydration ?( Not sure if you count the starter or no)
Hey Man, I like your staff:) could you please help me what kind of flour do you suggest for sourdough pizzas? I guess it has to be at least 12-13% protein for longer fermentation.
Nice looking pizza! Was the taste sour at all, even a slight hint or because you used a high amount of starter it fermented more rapidly without creating a sour flavour profile?
Why are there holes in the bottom?
What did you use for the stiff starter? I’m completely new to pizza making and want to follow this recipe. Thank you!
I've been waiting for this one for a very long time. Leaving comment before even watching video how excited I am. Thank you so very much Julain!
In terms of flavor, how much better is a sourdough starter pizza vs. your regular method? I am wondering if it is worth the time and effort to maintain a sourdough starter.
Thank you for not being commercial……
Question: How to get that golden shininess on the cornicone, instead of the more pale, dry, brown side?…… the golden glimmer is so attractive!
Your recipes are always my favorites. Thank you for the helpful information you provide, Julian. I have a question, if you don't mind. Is the yeast you used Levain made from sourdough starter or stiff starter? While you were talking, you said stiff starter, but it was written as sourdough starter. Also, its consistency was somewhat runny and not firm. I would appreciate clarification. Thank you.
Can this be done with an electric mixer? What needs to be changed? Can I mix everything at once?
Julian, I just got a spiral mixer, and would love to understand how to use it!
How do I know when dough is done? what speeds and why? What does overmixed look like? What does undermixed look like? Maybe Sunmix could sponsor it so it’s more fun for you 😅
Which 00 flour are you using in here? And can you link that pizza peel?
I bake sourdough bread twice a week. I'll certainly give this a try. Looks great!
Looks great! Did you notoce any difference between direct, biga, poolish or sourdough?
Maybe i have a too primitive taste but i dont notice any diff wheter in taste nor airy crusts..
t would be interesting to provide us with an efficient recipe for electric ovens with a maximum temperature of 250 degrees. Good luck!
Julian, your Poolish Pizza dough recipe was the first one I ever used and it’s been fantastic! BTW, I have an Italian wife, from Italy, so I’m the bar is set REALLY high for me. She approves! 😃
If I want to double the recipe do I just double all of the ingredients or is it a different calculation?
Thanks again for the inspiration and for getting me started on this pizza journey!
Looks delicious, going to give it. a go