It definitely didn’t have as much life left in the dough but that’s ok – had a good chew and still tasted great.
Baked in a home oven at 425 on an inverted pizza tray, transferred with parchment for the first 5 mins then direct on the tray for another 7 mins or so.
Topped with Castelli Passata, Chili flakes, oregano, parmigiano reggiano, ezzo pepperoni, torn bocconcini (drained and dried a bit). Basil, miso chili oil and grated pecorino after it came out.
Olive oil on the crust before baking for colour.
Dough Recipe:
2/3 Cup Bubbly, Active Starter
1 5/8 (1 cup + 10 tablespoons) Water
1 3/4 teaspoons Salt
1 tablespoon oil
4 Cups Flour
1 Tbsp Honey
Combine water, starter + salt – then add flour. Add in oil + honey while mixing.
Mix until a shaggy dough forms, let rest lightly covered 30 mins to rise a bit.
Stretch and fold 4 times, every 30 mins
Divided + balled into 5 balls and stored individually with a little olive oil in the bottom of the containers.
Rested 3 days in the fridge then it was frozen for a few weeks. On the counter to thaw for about 10 hrs before stretching and baking.
by chivonvs