Neapolitan-Style Pizza

We’ve been making pizzas at home.


I use my sourdough starter and Jeff Varasano’s recipe (ATL!), without the instant dry yeast. There’s A LOT of information on his page, but basically I make it as I do bread: mix, rest 30 minutes, stretch-and-fold for a few hours (stretch, rest 15-20 min, stretch, rest, etc.). Rest in fridge for 2-3 days. I do it all as one lump of dough and then divide a couple of hours before pizza time. I’m not giving a lot of details here because we’ve only made pizzas a few times and I’m really no expert (yet).

As for sauce, I’ve been using this recipe if you can even call it that. Keep it simple!

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