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.
Directions:
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:
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 of 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 4 hours. Fold the dough every half hour during the 4 hours for a total of 6 folds. It will firm up slightly and be less sticky.
–Once the dough is proofed, divide it into 4 or 5 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 2 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.)
–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.