Sourdough Pizza
Artisanal Neapolitan Pizza Featuring a 24–36 Hour Cold Ferment, Wild Sourdough or Poolish Levain, and an Inverted Sheet-Pan Steam Bake
This masterclass sourdough pizza achieves a blistered crust with a shatteringly crisp base and an airy, puffy cornicione in a standard home kitchen.
The secret is a slow 24-to-36-hour cold fridge proof to develop complex flavor and elastic gluten, baked on a preheated inverted tray with a quick water mist for commercial steam deck results. Enjoy the recipe!
Recipe
- Mix Levain & Dough: Combine poolish or sourdough starter, water, yeast, honey, and olive oil. Stir in Tipo 00 and whole wheat flours into a shaggy mass, let rest 10–15 minutes, add salt and water, and knead vigorously for 15 minutes into a smooth orb.
- Stretch & Cold Ferment: Complete 3 sets of stretch-and-folds at 30-minute intervals, then shape into taut balls. Place in an oiled bowl and cold-bulk ferment in the refrigerator at 4°C for 24–36 hours.
- Portion & Second Proof: Divide the chilled dough into four 250g portions, shape into seamless spheres, and proof on an oiled tray at room temperature for 2–3 hours until puffy and marshmallow-like.
- Stretch, Steam & Bake: Preheat oven to its maximum setting (250°C–280°C) with an inverted baking sheet on the middle rack. Stretch dough using semolina, top with sauce and cheese, slide onto the hot tray, spritz the oven with water mist, and bake for 7 minutes!
💡 Chef Notes & Tips
- Skillet-to-Oven Alternative: Sear the stretched naked dough in a hot oiled skillet on the stovetop for 1–2 minutes, add toppings quickly, and transfer under the high broiler element for 4–5 minutes for an ultra-crispy stone-deck crust.
- Meal-Prep Storage: Shape dough into balls immediately after mixing, place in individual oiled containers in the fridge for up to 3 days, then bring to room temperature for 1 hour before stretching.
Sourdough Pizza
Artisanal Neapolitan Pizza Featuring a 24–36 Hour Cold Ferment, Wild Sourdough or Poolish Levain, and an Inverted Sheet-Pan Steam Bake
This masterclass sourdough pizza achieves a blistered crust with a shatteringly crisp base and an airy, puffy cornicione in a standard home kitchen.
The secret is a slow 24-to-36-hour cold fridge proof to develop complex flavor and elastic gluten, baked on a preheated inverted tray with a quick water mist for commercial steam deck results. Enjoy the recipe!
Recipe
- Mix Levain & Dough: Combine poolish or sourdough starter, water, yeast, honey, and olive oil. Stir in Tipo 00 and whole wheat flours into a shaggy mass, let rest 10–15 minutes, add salt and water, and knead vigorously for 15 minutes into a smooth orb.
- Stretch & Cold Ferment: Complete 3 sets of stretch-and-folds at 30-minute intervals, then shape into taut balls. Place in an oiled bowl and cold-bulk ferment in the refrigerator at 4°C for 24–36 hours.
- Portion & Second Proof: Divide the chilled dough into four 250g portions, shape into seamless spheres, and proof on an oiled tray at room temperature for 2–3 hours until puffy and marshmallow-like.
- Stretch, Steam & Bake: Preheat oven to its maximum setting (250°C–280°C) with an inverted baking sheet on the middle rack. Stretch dough using semolina, top with sauce and cheese, slide onto the hot tray, spritz the oven with water mist, and bake for 7 minutes!
💡 Chef Notes & Tips
- Skillet-to-Oven Alternative: Sear the stretched naked dough in a hot oiled skillet on the stovetop for 1–2 minutes, add toppings quickly, and transfer under the high broiler element for 4–5 minutes for an ultra-crispy stone-deck crust.
- Meal-Prep Storage: Shape dough into balls immediately after mixing, place in individual oiled containers in the fridge for up to 3 days, then bring to room temperature for 1 hour before stretching.
