550g 00 Flour *80g Levain (at peak) OR 1g instant yeast 375g Water 15g Salt 15g Olive Oil
✅ Bake at highest temp setting of your home oven (250-300C) for 5-10 min or 425C in a pizza oven for 90 seconds!
🤗
* A levain refers to a sourdough starter. If you do not have one (yet), you can replace with 1g instant yeast or 3g fresh yeast.
If you would like to learn how to build your own sourdough starter at home, you can check out my Starter E-guide available on my Instagram Homepage Bio 🤗
Outstanding! May I ask what is a pizza crust that is very thin and almost cracker or very crisp called? I had a pizza like this many years ago at a Pizza shop in Cali. I have never been able to find anything like it again! Thank you for sharing!
The border is definitely too thick! Please go to Napoli and see how traditional neapolitan pizza really looks. And don't believe to this new trend to make pizza with a very big border: this is a caricature of real pizza. Please, take information before publishing such nonsense
Please can someone tell me why my sourdough for exactly similar pizza recipe get very soft and sticky where by can not roll out into the pizza shape at all? It turns out very soft sticky. I follow exactly same measurements, ferments good and steps. but……. Thanks in advance.
40 Comments
𝟙𝟘𝟘% 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℕ𝕖𝕒𝕡𝕠𝕝𝕚𝕥𝕒𝕟-𝕊𝕥𝕪𝕝𝕖 ℙ𝕚𝕫𝕫𝕒 🍕
🅡🅔🅒🅘🅟🅔
(Makes 4)
550g 00 Flour
*80g Levain (at peak) OR 1g instant yeast
375g Water
15g Salt
15g Olive Oil
✅ Bake at highest temp setting of your home oven (250-300C) for 5-10 min or 425C in a pizza oven for 90 seconds!
🤗
* A levain refers to a sourdough starter. If you do not have one (yet), you can replace with 1g instant yeast or 3g fresh yeast.
If you would like to learn how to build your own sourdough starter at home, you can check out my Starter E-guide available on my Instagram Homepage Bio 🤗
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More crust than pizza, but otherwise okay.
Pizza night = me + the KYS Spiral Mixer 🍕
that is the best sourdough pizza I've ever seen. you did a fantastic job!! amazing work!
Why are you adding oil during kneading?
Sicuramente nessuno rimarrà deluso mangiando la tua pizza. 👍👍👍
Neapolitan Style Pizza, Beautiful
This is the best kind of pizza.
Incredible! Do you have a step-by-step how you make a dough?
Mamamia
So… did you keep it for 12… or 48 hours? Maybe 14? 27? 13? Im just asking.
Nice. It looks delicious.
Cool, now i need to plan 1 week in advance when i am making pizza 😂
this sauce looks bad
That crust/texture/body of the cooked pizza dough, looked freaking amazing!
I bet it taste just great as well!
Wow
If only i had the patience to do this
Is 1g yeast is good enough for the recipe? As 1 sachet of yeast is 7g.
Please help with this 🙏
😍😍😍
for how long the starter??
Outstanding! May I ask what is a pizza crust that is very thin and almost cracker or very crisp called? I had a pizza like this many years ago at a Pizza shop in Cali. I have never been able to find anything like it again! Thank you for sharing!
Hi! Thank you. That’s amazing but I’m just curious tha does the taste or texture change between adding olive oil and not adding it?
This recipe is a masterpiece
Original Neapolitan recipe is without olive oil
What's 00 flour??
The border is definitely too thick! Please go to Napoli and see how traditional neapolitan pizza really looks. And don't believe to this new trend to make pizza with a very big border: this is a caricature of real pizza. Please, take information before publishing such nonsense
Is that pesto and burrata? Could you share your topping recipe?
Normally there is no olive oil in Neapolitan
Sourdogh recepie do you have and time?
What oven is that? How high in temperature
Really pretty but looks too soft for me I like a crispiness on the bottom… My British husband would love it 😂
Day 1 💀
Кошмар какие дороги… Вяличие России зашкаливает
As Kazakhstani, that's not beshbarmaq
How long u knead the dough and how long u have to rest it?
Jesus loves you all repent
保存容器のジップロックが日本語って事はこの人日本に住んでるのかな？
Please can someone tell me why my sourdough for exactly similar pizza recipe get very soft and sticky where by can not roll out into the pizza shape at all? It turns out very soft sticky.
I follow exactly same measurements, ferments good and steps.
but…….
Thanks in advance.
Deym!
What oven do you use?