Mushroom, Pesto, and Three Cheese's Pizza

 

I'm always trying new pizza doughs. I'm maintaining the proportion of hydration (60%), but I'm changing sourdough/yeast amount, as well as fermentation time. The flavor of this pizza dough was great, and I believe it was the cold fermentation time that helped in giving this delicious taste.

Sourdough Pizza Neapolitan Style

1 kg 00 flour Caputo

600 grams of water

20 grams of salt

100 grams of sourdough activated 100% hydration

1/2 teaspoon of instant yeast

Toppings

Parmiggiano regiano cheese

Mozzarella cheese

Kashkaval cheese

Pesto

Mushrooms. Mushroom are previously sautee in olive oil and garlic.

Oregano

Mix the water with the yeast, and let it foam. Add the sourdough, flour, and salt. Kneed it for 10 minutes. Let it ferment for 4 hours at warm room temperature. Place it in the fridge for 48 hours. For individual pizzas, I use portions of 180 grams. Stretch it with hands to have the desired shape. Place the dough over semolina. Put the toppings as you wish. Bake it in the pizza oven for 3-4 minutes, turning them at half time. ENJOY!