Camaldoli Sourdough Pizza with Caputo 00
Bill (SFNM)'s naturally-leavened Neapolitan-style dough built on the Camaldoli culture, at about 62% hydration with roughly 9% culture against the flour and no commercial yeast. A long room-temperature bulk rise, a short cold retard, and a final ball proof give a flavorful, supple crust.
Bill (SFNM)'s naturally-leavened Neapolitan-style dough built on the Camaldoli culture, at about 62% hydration with roughly 9% culture against the flour and no commercial yeast. A long room-temperature bulk rise, a short cold retard, and a final ball proof give a flavorful, supple crust.
Ingredients
Method
Feed the Camaldoli culture and let it come to full strength before mixing the dough.
Dissolve the salt in the water and add it to the mixing bowl along with about 75% of the flour and all of the active culture. Mix until combined.
Begin sprinkling in the remaining flour gradually, adjusting the amount up or down until the dough comes together with good body. Knead in a mixer for roughly 10 to 20 minutes.
Let the dough rest, covered, for about 20 minutes, then mix briefly again, just a turn or two around the bowl.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family tree