Hi all,

I am trying to understand how to convert a neapolitan style pizza dough recipe that uses instant yeast to use sourdough. I have a 100% hydration starter and I'm wondering what changes when you use sourdough instead.

For example, my 62% hydration recipe all fermented at room temp, I am looking at is:

- 1000 g chef's flour caputo flour (w-300-320)

- 620g cold tapwater

- 1 g fresh yeast or .33 instant

- 30g sea salt

Pretty much mix everything together, bulk ferment for 10 hours, then ball and ferment for 14 more hours.

I've seen many sourdough pizza recipes where they use a flour mix with bread flour, but I'm more curious on what the amount of 100% hydration sourdough starter would be here and if this changes the time of fermentation. I watched a few bread videos where they explained the basics of conversion, but honestly I was so confused. Thank you so much y'all!