Naturally leavened

Not a regional style but a leavening swap that works under most of them. A stiff or liquid starter replaces commercial yeast, the schedule stretches, and the dough picks up acidity that reads as flavour rather than sourness if you keep the ferment cool and short at the tail.

Method

1. Build the levain 6-8 hours ahead at 100% hydration and use it at its peak, not after it falls.
2. Autolyse flour and water 45 minutes, then add the levain, then the salt.
3. Three or four sets of coil folds over the first two hours.
4. Bulk until the dough has risen about half and shows bubbles at the edge of the container. Chase the look, not the clock.
5. Divide, ball, and go straight into the fridge for a day.
6. Warm the balls three hours before baking. Cold sourdough is stiff and tears.
7. Bake by whichever style you are aiming at. This dough suits Neapolitan, New York and al taglio equally.

Fermentation

Times are a guide. How to read the dough instead of the clock →

The bake

On top

Sauce

Per the style.

Cheese

Per the style.

Toppings

Per the style.

You got it right when A faintly tangy, wheaty crust with an open, uneven crumb and better keeping quality the next day.