Long-fermented Neapolitan style sourdough pizza recipe

Hey guys! I wanted to share with you an older video from my sourdough course, which is still very accurate even though it's over four years old. This video will guide you through making a sourdough starter, the first step to baking delicious sourdough products. FORMULA: Rene’s Levain Build (4-8 hours before) 50g Starter 100g Water 100g Organic high-protein white bread flour The Final Dough 500g Caputo Nuvola SUPER '0' Flour 500g Caputo Saccorosso '00' Flour 630g Water (63%) 180g Levain (18%) 26g Sea Salt (2.6%) 260g per pizza ball will give us around seven pizzas. Rest your pizza balls at the RT before baking for at least 3 to 10 hours. Track your temperature and check that the dough balls are rising and they are reaching the RT. Stay tuned, because I'll be dropping fresh new recipes on my YouTube channel soon! If you have any questions, please drop them in the comments below. Happy baking! Sourdough starter recipe - https://www.renesourdough.com/post/re... Gozney Pizza Ovens: UK: http://www.gozney.com/RENESPIZZAPLACE EU: https://eu.gozney.com/RENESPIZZAPLACE