Thought i had the weekend off from pizza duties, but was informed last night that we would be having pizza for lunch today. Short on flours, starter and yeast i came up with this. Had to blend all the small amounts of flour I had, pizzeria, nuvola, chefs and some nuvola super.
Turned out pretty well, but the dough was really hard to stretch. Wound up with a thicker bottom crust that somehow still managed to tear in a couple of spots.
Toppings are basic, pepperoni and salami, left over sauce from last week.
Yield: 5 balls (265g each) | Hydration: 70%
Ingredients
• Flour Blend: 750g (60% Nuvola Super / 40% Pizzeria)
• Water: 525g (room temp)
• Active Sourdough Starter: 40g
• Sea Salt: 22g
• Instant Yeast: 1g (approx. 1/4 tsp)
Instructions
Mix & Autolyse (Tonight): Combine water, starter, and yeast. Add flour and mix until no dry spots remain. Rest for 20 minutes.
Knead: Add salt. Knead 5–8 minutes until smooth and elastic.
Bulk Ferment: Cover and leave at room temperature overnight (10–12 hours) until nearly doubled and bubbly.
Ball (Tomorrow 8:00 AM): Divide into five 265g pieces. Shape into tight, smooth balls. Place in oiled containers.
Final Proof: Let sit at room temperature for 3–4 hours until relaxed and airy.
by chetdesmondbluerose
2 Comments
Beautiful!