Reposted from @polish_pizzaiolo I am fascinated with sourdough. The taste is awesome, the texture and the cornicione. If You love pizza and You wanna try something new i would recomend to try sourdough pizza for sure. Thank you @naturallyleavenedpizza @feredoes for your support and motivation in baking witsh SD :) Here is a recipe: ------------------------------------------ Levain: 50g of wheat starter (You can use rye but this will change the taste of the dough for sure) 100g of water 100g of caputo manitoba (or Caputo Nuvola Super, Caputo Sacorosso) Wait 4-8h to make it double ------------------------------------------ Dough: 180g Levain 300g Caputo Saccorosso 600g Petra 5037 100g Caputo Tipo1 670g of water 30g of salt Autolyse for 1h (water and flour) + add salt + levain mix. Slap and fold for 5 times. (30m rest beetween) ~ 2h RT Bulk (during slap and fold) 24h CT Bulk 1h RT Bulk (balled - 260g for classic neapolitan / 280g for contemporary style) 24h CT balls 3-4h RT balls ------------------------------------------ #pizzanapoletana #mozzarella #incrustwetrust #sourdoughpizzacrust #mozarellacheese #naturallyleavened #italy #pizzatools #pizzafreak #pizzaioli #foodlove #italianfood #lunch #pizzas #italia #pizza #pizzaria #photooftheday #pizzaiolo #pizzanight #pizzalover #foodstyle #eatdelicious #pizzapizza #eeeeeats #napoletana #pizzatime #sourdoughpizza #pizzafattaincasa #sourdough https://www.instagram.com/giorgiorealoff69/p/CZQG3XUg7sU/?utm_medium=tumblr












