A recipe for white Neapolitan pizza

Mix the water with the flour only and let it rest for 30 minutes.

Add sourdough and start kneading gradually while adding the rest of the water.

After creating the dough, add salt and knead for another 3 minutes.

Do slap and fold rounds every 30 minutes about 3-4 times until the dough is strong and stable.

Let the dough rise at room temperature for 1-2 hours.

Put in the fridge for 24-48 hours.

Remove from the refrigerator 4 hours before baking and shape into 250 gram balls.

Let rise at room temperature.

Open your hands gently.

Apply white sauce, mozzarella, parmesan and toppings.

Bake in a pizza oven at 350-400°C for 60-90 seconds until golden. (or at maximum temperatures in the oven for about 10-15 minutes)