In this video we want show you our manner to prepare step by step the Neapolitan Pizza with Natural Sourdough, starting with the elaboration of the pizza dough, then the tomato sauce, the topping and finally the baking on stone floor to obtain a crust thinner and crunchy. With this recipe we obtain the best sourdough pizza with a honeycomb crumb and a thin crispy crust, great taste and mouthful.
Hoping you like it, we say goodbye until the next time.
Add the time of 1 hour for dough bulk fermentation.
Adding the 5 hours of proofing the Pizza Dough Balls before shaping to the Pizza Dough.