---
title: Pizza
description: 
published: 1
date: 2024-05-07T18:40:34.372Z
tags: 
editor: markdown
dateCreated: 2024-03-31T06:23:53.404Z
---

# Sourdough starter
https://www.youtube.com/watch?v=sTAiDki7AQA&list=PL4WiRZw8bmXsPMMqSf8Ei3XtGkV88Ln3J



# Sourdough Pizza

https://www.youtube.com/watch?v=yMfOyJeIz8c

Ingredients you'll need:
Dough-
655g 00 type flour or all purpose flour
45g whole wheat flour
14g fine sea salt
98g mature sourdough starter
490g water @ 90F

Sauce -
28 oz can peeled san marzano tomatoes, drained
2 cloves garlic peeled
2 tablespoons olive oil
salt to taste

Sample Schedule for this recipe: 
4:00 P.M Mix your dough
- use hands for Rubo(?) method to develop gluten strength for 5-8 min until dough looks smooth

4:10 P.M. Bulk ferment
- every 30 min stretch-and-fold from four sides 3 times
- let rest for remaining time
- after bulk ferment use bench scraper due to stickiness) and rotate dough on wor bench
- place dough in oiled bowl

6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)
next day


8:40 A.M Shape dough balls
- divide dough into 4 pieces
- form ball and pinch to close it on one side. this side should be faced down
- place balls on oiled baking pan 

8:50 A.M. Proof dough balls 5 hours at 70-75F
1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.


















