Naturally Leavened Neapolitan
A naturally leavened Neapolitan from forum stalwart TXCraig1 — 100% Caputo, cold water, 3% salt, and an active Ischia culture in place of any commercial yeast.
A naturally leavened Neapolitan from forum stalwart TXCraig1 — 100% Caputo, cold water, 3% salt, and an active Ischia culture in place of any commercial yeast.
Ingredients
Method
Dissolve the salt in the cold water.
Whisk in the sourdough culture until it is well dispersed and a little frothy.
Add about two-thirds of the flour and mix to homogeneous, then add the rest and mix to a smooth, slightly stiff dough.
Bulk-ferment, then divide into ~250 g balls. Trust the culture and ferment to its schedule — typically a long room-temperature rise tuned to a 24–48-hour window.
Open gently to about 12 inches and bake as hot as you can manage (a wood-fired or very hot home oven), 60–90 seconds in a true Neapolitan oven, a few minutes in a home oven.
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