Hi everyone! Here's my sourdough pizza from last night's dinner.
- 100% pizza flour
- 52% sourdough poolish (refreshed at 1:10:10)
- 60% water
- 3% salt
Process:
- Refresh starter (1:1:1) early morning day 1 (~8:00 am)
- Mix poolish (1:10:10) midday day 1 (~12:30 pm)
- Autolyse 30 mins afternoon day 1 (~5:30 pm)
- Add poolish and salt; chop in with flexible bench scraper
- Countertop slap and fold 3x every 15 minutes
- Stretch and fold 3 or 4x every 25/30 minutes
- Bulk fermentation until around 11:00 pm; then in the fridge overnight.
- Pull out of fridge; rest 30 mins or so day 2 (~8:00 am)
- Divide and preshape; rest 30 mins
- Final shape; dough balls in lightly oiled yogurt Fage yogurt container; rest on counter about an hour/hour and a half
- Back in the fridge until dinner time.
- ~6:30 pm day 2- preheat oven and finish ingredient prep
- ~7:30-8:00 pm bake (first on the bottom steel and finsh on top with broiler)
by chrisatola