First Sourdough Neapolitan Pizzas

I’ve been making Neapolitan pizzas for a little over 6 months, and started baking with sourdough a few weeks ago. After a handful of successful loaves, a couple batches of English muffins, and the viral cinnamon roll focaccia, I decided it was time to test out my pizza dough with sourdough starter.

Overall, I’m very pleased with the flavor and texture – definitely sour and possibly more bubbly.

Cooked in a Gozney Roccbox at about 850 degrees. Recipe attached in photo. I used my techniques from Vito Iocapelli’s Next Level Double Fermented Pizza Dough recipe process, but instead of making the poolish, I fed my starter with 00 organic flour (Central Milling brand), then added 50 grams flour and 50 grams water once peaked, let it sit overnight, and then added the remainder of the recipe and followed with a couple sets of stretch and folds, and cold ferment for over 24 hours. Remove from fridge for about 30 minutes, ball dough, let rest a couple hours, and then get to pizza making!

https://cooked.wiki/saved/a3e4cceb-c3f4-45d5-a1b3-123b2c84dd1a