Sourdough Pizza
Recipe:
620 g flour (Tipo 00)
372 g water
15 g salt
93g active sourdough starter
Instructions:
Day 1:
Put flour, water, and sourdough starter in your mixer. Mix until the dough has a porridge-like consistency. Allow the dough to rest for 30 minutes (fermentolyse). Add the salt and knead the dough for 5 minutes at low speed. Let the dough rest for 10 minutes. Knead for approximately 5 minutes at medium speed, until the dough is smooth and elastic. Let the dough bulk ferment in a covered bowl or container for 4-6 hours (or until it has increased in size by 30-40%). Divide the dough into 4 pieces of approximately 275g each. Shape the dough into tight balls and place them in a pizza proofing box. Let them sit at room temperature for 1 hour, then refrigerate for 20-48 hours.
Day 2 - 3 (depending on how long you let the dough rest):
Remove the dough from the refrigerator 4-6 hours before cooking the pizzas - this will allow them to come to room temperature and make them easier to work with.
