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Neapolitan sourdough pizza is a style of pizza that uses a naturally leavened sourdough starter for its dough, which is then fermented for a long period (often 24 hours or more) to develop flavour and a light, airy, and chewy texture. It features a thin, soft, and flexible base with a distinct puffy, crispy crust (the cornicione). Authentic toppings include San Marzano tomatoes, fresh mozzarella, basil, and extra virgin olive oil, and it's traditionally cooked quickly in a very hot oven.