Sourdough Neapolitan Pizzas

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Step 1

Discard half of the sourdough starter, then feed with the below ingredients. Leave overnight in a warmed, off oven.

Step 2

In a mixing bowl, add the water. Add the salt, and allow to dissolve. Add the sourdough starter and combine as well as possible with a pincer hand motion. Add the flour, then combine using a pincer hand motion and folding. Develop into a unified mass, then rest for 20 minutes.

Step 3

Feed the starter again.

Step 4

Lightly oil the bowl and dough ball, then cover and rest in a warm, off oven for 3 hours.

Step 5

Divide the dough into 3 balls, then shape each dough into medium-tight rounds. Place the balls in oiled small tubs, cover tight, then sit in a warm, off oven for 5 hours.

Step 6

Fire up the Ooni Pizza Oven with wood, ensuring the chimney is open and the door is attached. Clean the stones, if needed.

Step 7

While the oven heats up to 350°C, prepare the ingredients. In a jug, press the peeled tomatoes with your hands and season with salt. Grate the hard cheeses together in a bowl. Drain, dry, and peel the mozzarella. Pick the basil and reserve. Tear small balls of 'nduja and reserve. Reserve the chorizo slices.

Step 8

For each pizza, place on a surface covered in semolina the same way up as it was in the tub. Push down in the middle, working outwards (so preserve the air pockets in the crust). Stretch outwards, being careful not to tear the dough, until shaped as desired. Place semolina on a peel, then transfer the pizza to the peel. Top with sauce, grated hard cheeses, mozzarella, then any other toppings. Cook in the pizza oven with the door on, checking regularly and turning the pizza, until the crust is charred and the cheese melted.