Best Sourdough Neopolitan Pizza Recipe | Chef Joshua Weissman
Make Joshua Weissman's Neopolitan pizza with sourdough starter for a perfectly bubbly, soft, and lightly chewy crust.
Ingredients
- 655g Tipo “00” flour such as Anna Napoletana (you may also substitute with all purpose flour)
- 45g stone ground whole wheat flour
- 14g fine sea salt
- 98g mature sourdough starter
- 490g filtered water warmed up to 90℉
- Semolina flour for dusting
- 28 oz can peeled San Marzano tomatoes, drained
- 2 cloves garlic peeled
- 2 Tbsp olive oil
- Kosher salt to taste
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