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Neo Neapolitan Sourdough Pizza Dough

Written By Teresa Greenway
Wednesday, 13 March 2013 Written Recipes

Wow! Look how moist that is.

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:

Look at this beautiful set up. You should see the mess when I (Brad) make my pizzas and take photos!

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 if 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 four hours. Fold the dough every half hour during the four hours for a total of six folds. It will firm up slightly and be less sticky.

–Once the dough is proofed, divide it into four or five 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 two 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.)

Looks great!

–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. (Start with your oven rack and stone on the very bottom shelf preheat for at least an hour. Every oven is different so, if the pizzas bake too dark on the underside, move the stone up a shelf or two till you achieve an evenly baked pizza).

Note: The pizzas in the photos were made by Alexandra Jean and Teresa Greenway. For more information on baking with sourdough, my website is:




Anthony, for making your own starter, try this:

Mac Daddy

Wonderful, Teresa, thank you! 🙂 I’m really looking forward to seeing how our culture does with this recipe. We have a Naples culture and we usually do a 5-day cold rise, and it gives it excellent sourness. This’ll be fun!

Mac Daddy

Oops, one more question: do you use the parchment paper in the WFO as well? I’ve never tried that.


My comment has to do with using 115 F water,because this is very close to where commercial yeast dies and far above what wild yeast will tolerate, even in a mixed method formula.

There is absolutely no need to use even warm water with IDY, because it’s added to the flour and not proofed. ADY requires proofing, sure, but I always tell my students to keep the water below 100 F. The proof might take a few minutes longer, but so what? Besides, ADY is turning up less and less in formulas, and I’ve never found any performance or taste differences between them.

Using such high temp water greatly contributes to the temp of the finished dough, particularly when using the high friction orbital mixers unfortunately so common in North America. In the mixer, a commercial yeast dough should not exceed 80 F; wild yeast, 76; mixed method, between the two. Great formula, but some clarification might help the less experienced.


Hi Jim, thanks for your comments. The water is only one ounce, once you put the yeast in, and because it’s such a small amount, the temperature drops quickly. The dough is folded so even if a mixer was used, the small amount of water/yeast mixture will not affect the final dough temperature very much.

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