Cold fermented sourdough dough, blazing hot kamado heat, and that perfect leopard-spotted crust 🍕🔥 Probably the closest I’ve gotten to true Neapolitan pizza at home. Cooked on my @Char-Griller Akorn.
Recipe:
64% Hydration Sourdough Neapolitan Pizza Dough
Makes 4 dough balls (~260g)
Ingredients
610g flour (00 pizza flour)
390g water
120g active sourdough starter
14g salt
Method
Mix water + starter. Add flour and mix until shaggy.
Rest 20–30 min.
Add salt; mix 6–8 min until smooth/slightly tacky.
Bulk ferment 2–4 hrs at room temp until slightly puffy.
Cold ferment 24–72 hrs (48 ideal).
Divide into 4 balls.
Rest at room temp 3–5 hrs until airy/stretchy.
Stretch gently and bake hot on stone.
For the grill set up, I stack the heat deflector, some bricks, and my pizza stone on a modular grill grate that allows me to throw chunks of wood on the hot coals. I do this with the vents open. This is how I achieve the flame lick of a pizza oven but without burning the bottom. If you recreate this set up, make sure you allow the grill to heat the dome up before throwing the pizza on or else the bottom will cook way faster than the top.
2 Comments
still sad you threw away my last slice 😭
I never thought of sourdough pizza!! Looks great!!!🍕