Renato's Verace Sourdough (Natural Yeast, Autolyse)
Authentic wood-fired Neapolitan dough from a Turin pizzaiolo, leavened entirely with natural yeast at about 64% hydration and 2.9% salt. A 4-hour autolyse precedes a long 14-hour bulk and a 6-hour appretto, finishing with a 60-80 second bake.
Authentic wood-fired Neapolitan dough from a Turin pizzaiolo, leavened entirely with natural yeast at about 64% hydration and 2.9% salt. A 4-hour autolyse precedes a long 14-hour bulk and a 6-hour appretto, finishing with a 60-80 second bake.
Ingredients
Method
Make an autolyse: combine all the flour with about 80% of the water and mix in a spiral mixer roughly 10 minutes until cohesive. Hold the remaining water aside. Let the mass rest, covered, for 4 hours.
Dissolve the starter, then the salt, in the reserved water. Add to the rested dough and mix until it reaches a smooth, developed pasta state.
Bulk ferment around 19-20 C for about 14 hours, keeping total room-temperature maturation within roughly 24-25 hours.
Divide and shape into 250 g balls using a Bertinet-style fold. Proof (appretto) about 6 hours.
Open each ball gently, dress, and bake in a wood-fired oven for 60-80 seconds, turning to char evenly.
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