Shown is a Pepperoni, Basil, Ricotta, Hot Honey.
I normally do 2-3 days to make my pie, but had guests coming over spontaneously, and so at 10:30pm, I decided to start making pizza that would be ready for dinner the next day for dinner. I am very pleased with the results. However, the thing I noticed is that the dough was not nearly as relaxed or elastic as I would have liked. It would shape or stretch as easily.
For 3 pies
200 g Sour Dough Levain
00 flour 525 g
Bread flour 50 g
Sifted whole wheat flour 75 g
Water 380 g
Salt 18.75 g
Olive oil 7.5 g
Sugar 4.5 g
Diastatic malt powder 2.25 g
Active dry yeast 0.5 g
by Jzaharek53