Pizza Napoletana with Sourdough

This is just an experiment to see how it could be a pizza Napoletana using sourdough.

Pizza Dough:

500 gr flour 5 Stagioni
330 gr cold water
130 gr sourdough starter
13 gr sea salt

Cold fermentation 48 hours.

-~-~~-~~~-~~-~-
Please watch: "100% Hydration Sourdough Bread"
https://www.youtube.com/watch?v=xEixHYCz14U
-~-~~-~~~-~~-~-

Видео Pizza Napoletana with Sourdough канала Stefano Merlo