Pizza
A sourdough pizza on strong wheat flour.
This recipe calls makes for two pizzas, large enough to split between two people.
Ingredients
2 Pizza, 135 min
The concept here is two fold:
- To get enough sourdough starter needed for the recipe
- To be able to save as much starter as needed to create the starter for the recipe (1).
This to ensure that you havea astable amount of starter to use for future recipes.
Steps
Duration: ~170 minutes
Mix Dough
Mix all ingredients in a bowl. Let rest for 30 minutes.
Stretch & Fold 1/4
Stretch and fold (1/4).
Rest for 15 minutes.
Stretch & Fold 2/4
Stretch and fold (2/4).
Rest for 15 minutes.
Stretch & Fold 3/4
Stretch and fold (3/4).
Rest for 15 minutes.
Stretch & Fold 4/4
Stretch and fold (4/4).
Rest for another 15 minutes.
Divide & Rest
Divide the dough.
Divide the doung in two and place in lightly oiled containers (wiht lid).
Let one of the doughs rest in the fridge for 30 hours (use tomorrow) and let the other one rest in room temperature for another 45 minutes.
Cold Proof
Done.
Put the last one in the fridge and let it rest for another 4-6 hours (for use today).
Stretch
Preheat the oven with a baking stone in the middle, set it to as hot as it gets, preferably at least 300°C.
Let the stone accumulate heat for at least 30 minutes after the oven has reached temperature.
Stretch the dough on a floured surface.
Add toppings.
Bake for ca 5 minutes.