A classic(ish) Neopolitan pizza margherita made with a sourdough starter as the leavening, instead of commercial yeast. This pizza has a super bubbly, soft, and lightly chewy crust. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone.Watch my Ultimate Sourdough starter guide: https://youtu.be/sTAiDki7AQA My Fermentation Station: https://amzn.to/2Q1ZwILFOLLOW ME:Instagram: https://www.instagram.com/joshuaweissmanFacebook: https://www.facebook.com/thejoshuaweissmanTwitter: https://twitter.com/therealweissmanWebsite: http://joshuaweissman.com/---------------------------------------------------------------Music - Saib: https://soundcloud.com/saib_eats---------------------------------------------------------------Ingredients you'll need:Dough-655g 00 type flour or all purpose flour45g whole wheat flour14g fine sea salt98g mature sourdough starter490g water @ 90FSauce -28 oz can peeled san marzano tomatoes, drained2 cloves garlic peeled2 tablespoons olive oilsalt to tasteSample Schedule for this recipe: 4:00 P.M Mix your dough4:10 P.M. Bulk ferment 6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)*next day8:40 A.M Shape dough balls8:50 A.M. Proof dough balls 5 hours1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.