This pizza dough is a sourdough variation of Peter Reinhart’s Neo Neapolitan Pizza Dough. The dough uses a small amount of commercial yeast and sourdough starter at 100% hydration. The result of this high hydration dough is a bubbly crisp pizza crust, which is easy to stretch out once you allow it to proof long enough.
- 1 teaspoon active dry yeast (or 3/4 teaspoon instant yeast)
- 1 oz/28g hot water, about 115F degrees
--Add the yeast to the hot water in a small container and stir. Allow the yeast to proof for about 15-20 minutes.
Next, in a large proofing container or mixing bowl add together:
- 8 oz/226g of ripe and vigorous 100% hydration starter (ie, wet sponge starter as opposed to a firm starter)
- 13 oz/368g warm water, around 110F degrees
- 1 oz/28g olive or vegetable oil
- .5 oz/14g brown sugar
- .5 oz sea salt
--Mix all of the above ingredients by hand or mixer until incorporated and then add:
- The yeast mixture
- 20 oz/567g bread flour
--Mix in the flour for about 1 to 3 minutes, or until the mixture forms a sticky dough ball. Allow the dough to proof in a lightly oiled, covered container for 4 hours. Fold the dough every half hour during the 4 hours for a total of 6 folds. It will firm up slightly and be less sticky.
--Once the dough is proofed, divide it into 4 or 5 pieces and form dough balls. Mist or brush the dough balls with oil, place them in a covered container, and refrigerate for 2 hours or overnight. Before using, allow the dough to warm up, uncovered, but well oiled, at room temperature for at least 2 hours. One-half-hour before baking, stretch or roll dough out and allow it to set for a while until baking time. (I stretch my dough and place it on parchment paper.)
--Then cover the dough with more oil (preferably olive oil), spread on your sauce and toppings and bake (baking time varies) in your very hottest oven.