Looking for the perfect sourdough Neapolitan pizza dough recipe using 00 flour? This step-by-step, 2-day guide will show you how to create chewy, flavorful pizza crusts with blistered edges using just a few simple ingredients. No commercial yeast needed. Ideal for baking in a home oven with professional results.
Why Make Sourdough Neapolitan Pizza Dough?
- Made with natural sourdough starter—no instant yeast required
- Uses 00 flour for that soft, elastic texture Neapolitan pizza is famous for
- Cold fermentation adds depth of flavor and chew
- Perfect for high-heat baking on a pizza stone or steel
This sourdough pizza dough recipe is great for beginners and seasoned bakers alike. You’ll get artisan results with minimal equipment and a bit of planning.
Ingredients (Makes 2-3 Pizza Crusts)
- 550g 00 flour (Italian-style flour for pizza)
- 375g filtered water
- 80g active sourdough starter (100% hydration)
- 15g fine sea salt
- 15g olive oil
Equipment Needed
- Mixing bowls
- Kitchen scale
- Dough scraper
- Airtight containers or covered bowls
- Pizza stone or baking steel
- Pizza peel (or baking sheet)
Day 1: Mixing and Cold Fermentation
Step 1: Mix the Dough
In a large bowl, mix 375g filtered water with 80g active sourdough starter. Stir until the starter is dissolved. Add 550g 00 flour and mix by hand or with a spoon until all the flour is hydrated. Let the dough rest for 30 minutes (autolyse).
Step 2: Add Salt and Olive Oil
After the rest, sprinkle 15g fine sea salt and pour in 15g olive oil. Use damp hands to incorporate by squeezing and folding the dough. Continue until everything is fully mixed.
Step 3: Stretch and Folds
Over the next 2 hours, perform 3-4 sets of stretch and folds every 30 minutes:
- Grab one side of the dough, stretch it upward, and fold it over the dough.
- Turn the bowl and repeat 3 more times (a full set).
- Cover and rest for 30 minutes between each set.
Step 4: Bulk Fermentation
Let the dough rest for 1-2 hours at room temperature. It should feel puffier but not necessarily doubled in size.
Step 5: Divide and Shape
Divide the dough into 2 or 3 equal pieces (275-300g each). Shape into tight dough balls and place each one in a lightly oiled, covered container. Place the containers in the refrigerator for a cold fermentation of 16-24 hours.
Day 2: Shape and Bake
Step 6: Bring Dough to Room Temperature
Remove the dough from the fridge 2-3 hours before baking. Leave the dough in its container, loosely covered, until soft and puffy.
Step 7: Preheat Oven
Place your pizza stone or baking steel in the oven and preheat to 500°F (260°C) for at least 45 minutes.
Step 8: Shape the Pizza Dough
- Lightly flour your work surface.
- Place one dough ball on the surface and gently press from the center outward, leaving a 1-inch rim.
- Use your hands or gravity to stretch the dough into a 10-12 inch circle. Avoid using a rolling pin.
Step 9: Add Toppings and Bake
- Transfer the dough to a floured pizza peel or baking sheet.
- Add your favorite toppings: crushed tomatoes, fresh mozzarella, fresh basil, and olive oil.
- Slide onto the preheated stone or steel and bake for 7-10 minutes until the crust is golden and blistered.
Tips for the Best Sourdough Pizza
- Use a bubbly, active sourdough starter for best rise.
- Keep dough covered but not sealed airtight in the fridge.
- Let dough warm up fully before shaping.
- Don’t overload with toppings—Neapolitan pizza is about balance.
FAQs
Can I use all-purpose flour instead of 00 flour?
You can, but 00 flour gives the dough better elasticity and a more authentic Neapolitan texture.
What if my dough doesn’t rise much in the fridge?
That’s normal. The cold fermentation is about flavor more than volume. Letting the dough come to room temp will help with final rise.
Can I freeze the dough?
Yes. After the cold ferment, freeze dough balls in airtight bags. Defrost overnight in the fridge and bring to room temp before baking.
Final Thoughts
Making authentic sourdough Neapolitan pizza at home is easier than you think. With this 2-day recipe using 00 flour and natural fermentation, you’ll get artisan-quality crusts that are chewy, blistered, and full of complex flavor. This is the only sourdough pizza dough recipe you’ll ever need.
Perfect Sourdough Neapolitan Pizza Dough – No Yeast, Just 5 Ingredients
Ingredients
Equipment
Method
- In a large mixing bowl, combine the filtered water and active sourdough starter. Stir until the starter is fully dissolved.
- Add the 00 flour to the bowl and mix until no dry flour remains. Let the dough rest for 30 minutes (autolyse).
- After the rest, add the salt and olive oil. Use your hands to gently squeeze and fold the dough until both are fully incorporated.
- Over the next two hours, perform three to four sets of stretch and folds, spaced about 30 minutes apart. To do this, grab one side of the dough, stretch it up, and fold it over itself. Turn the bowl and repeat on all sides.
- After the final fold, cover the dough and let it rest at room temperature for one to two hours. It should feel puffier but not necessarily doubled in size.
- Divide the dough into two or three equal portions, shape each into a tight ball, and place them in lightly oiled, covered containers.
- Transfer the containers to the refrigerator and let the dough cold ferment for 16 to 24 hours.
- On the day you plan to bake, take the dough out of the fridge two to three hours before baking. Let it come to room temperature in its container.
- If baking in a regular oven, preheat your oven with a pizza stone or baking steel inside to 500°F (260°C) at least 45 minutes before baking.
- If using a pizza oven, preheat it to around 850°F to 900°F (450°C to 480°C) and let the stone or deck come up to full heat. This usually takes 20 to 30 minutes. Make sure to rotate the pizza frequently as it cooks to ensure even charring.
- Once the dough is puffy and relaxed, turn it out onto a lightly floured surface. Gently press from the center outward, leaving a 1-inch rim. Use your hands or gravity to stretch it into a 10 to 12-inch circle. Avoid using a rolling pin.
- Top with your desired toppings, such as crushed tomatoes, mozzarella, basil, and a drizzle of olive oil.
- Transfer the pizza to the hot stone or pizza oven floor and cook. In a home oven, bake for 7 to 10 minutes, or until the crust is golden and blistered. In a pizza oven, cook for 60 to 90 seconds, rotating every 15 to 20 seconds until the crust is charred and the toppings are melted.
- Let cool slightly before slicing and serving.