Last Saturday I started preparing a new sourdough batch. It is almost becoming a tradition. But then all of a sudden I found myself thinking about pizza. After all don't some of the best pizzerias in Naples still use sourdough? Then why not give it a try?
I've been trying quite a few pizza crust recipes in the last year or so and I'm still not completely satisfied. Maybe I should first explain what I'm looking for. Having lived quite a few years in Naples I have become partial to the kind of crust that's typical of the city pizzerias; thin, bubbly and soft. You could easily take a pizza and fold two times, actually the traditional way to eat pizza on the go. I don't like what I would call Roman style crust, i.e. thin and cracker crisp. I'm OK with pan pizza although my Italian pride still has to come to terms with calling that pizza :-))). Baking Neapolitan crust at home is actually impossible if you don't have a wood burning brick oven. You need the high temperatures for proper baking and the wood for the wonderful smoky flavour. Still a pale copy would be enough for me.