What You Need to Know
Wild Saccharomyces cerevisiae and Lactobacillus species metabolize carbohydrates, producing CO2 (leavening), ethanol, and organic acids (flavor). Proteolytic enzymes break down gluten, improving digestibility.
Creates light, airy crust with distinct sourdough notes while meeting Neapolitan pizza's strict texture requirements.
Key Parameters
Temperature
22°C
18°C - 25°C
Time
48 hours
24 hours - 72 hours
Equipment
Wooden mixing troughLinen dough coucheProofing box
Steps
- 1.
Pizza Margherita DOC (Naples, 1889): Creates signature leopard-spotted cornicione
The Science
Primary Reaction
Lactic acid fermentation