Re: Help! Trip coming up. Where to find sourdough spots in Naples?!

It is my understanding also that they do not use sourdough the way we think of sourdough.

From what I have seen and read, they use brewer’s yeast (CY?) and maybe some old dough, or what they call carryover dough (PDR).

There’s an interesting post in this topic , where user italdream (grew up in Naples) helps translate an Italian video:

QuoteTranslated losely, he is saying that they don’t use beer yeast except in very small quantities and on colder days. They use some sourdough from previous fermentations. This makes dough softer and easier to digest. They are among few pizzerias in Naples that can do it because they make large quantities. (end translation)

I found interesting that he refers to old leftover dough as mother pasta (sourdough) when it seems from the explanation that they use pasta da riporto not an actual sourdough. Hope that it helps.

The guy in this video (3:00) suggests it’s mostly yeast and little to n…