My latest pizza experiment:
450g fresh milled wheat (siffted)
290g H20 (50g resvered for sourdough)
12g Salt
12g Sugar
~15g Olive Oil
Yeast
Step 1: mix all flour 240g water, salt and and the Yeast and let it rest at RT move for 48h to the fridge
Step 2: let the dough 12h befor baking come back to RT, add the sourdough, oil and sugar, mix and prep everything for the pizza session
It was by far taste wise one of the best pizzas i made! The combination of Yeast and sourdough led to a soft and fluffy yet nicly fermented pizza
It did not tasted heavy or like bread (what fmf tende to taste like)
Well definitely keep perfecting this 2 Step pizza!
by Arctic-Pizza-Nerd