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Perfect Sourdough Neapolitan Pizza Dough – No Yeast, Just 5 Ingredients

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.
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Prep Time 1 hour
Cook Time 10 minutes
Resting/fermenting 1 day
Total Time 2 days
Servings: 3 pizzas
Course: Appetizer, dinner, Main Course
Ingredients Equipment Method

Ingredients
  

  • 550 g 00 flour
  • 375 g filtered water
  • 80 g active sourdough starter 100% hydration
  • 15 g fine sea salt
  • 15 g olive oil

Equipment

Method
 

  1. In a large mixing bowl, combine the filtered water and active sourdough starter. Stir until the starter is fully dissolved.
  2. Add the 00 flour to the bowl and mix until no dry flour remains. Let the dough rest for 30 minutes (autolyse).
  3. After the rest, add the salt and olive oil. Use your hands to gently squeeze and fold the dough until both are fully incorporated.
  4. 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.
  5. 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.
  6. Divide the dough into two or three equal portions, shape each into a tight ball, and place them in lightly oiled, covered containers.
  7. Transfer the containers to the refrigerator and let the dough cold ferment for 16 to 24 hours.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Top with your desired toppings, such as crushed tomatoes, mozzarella, basil, and a drizzle of olive oil.
  13. 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.
  14. Let cool slightly before slicing and serving.

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