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+<!--
+title: Pizza
+description: 
+published: 1
+date: 2024-05-07T18:41:02.400Z
+tags: 
+editor: ckeditor
+dateCreated: 2024-03-31T06:23:53.404Z
+-->
+
+<h1 class="toc-header" id="sourdough-starter"> Sourdough starter</h1>
+<p><a class="is-external-link" href="https://www.youtube.com/watch?v=sTAiDki7AQA&amp;list=PL4WiRZw8bmXsPMMqSf8Ei3XtGkV88Ln3J">https://www.youtube.com/watch?v=sTAiDki7AQA&amp;list=PL4WiRZw8bmXsPMMqSf8Ei3XtGkV88Ln3J</a></p>
+<h1 class="toc-header" id="sourdough-pizza"> Sourdough Pizza</h1>
+<p><a class="is-external-link" href="https://www.youtube.com/watch?v=yMfOyJeIz8c">https://www.youtube.com/watch?v=yMfOyJeIz8c</a></p>
+<p>Ingredients you'll need:<br>
+Dough-<br>
+655g 00 type flour or all purpose flour<br>
+45g whole wheat flour<br>
+14g fine sea salt<br>
+98g mature sourdough starter<br>
+490g water @ 90F</p>
+<p>Sauce -<br>
+28 oz can peeled san marzano tomatoes, drained<br>
+2 cloves garlic peeled<br>
+2 tablespoons olive oil<br>
+salt to taste</p>
+<p>Sample Schedule for this recipe:<br>
+4:00 P.M Mix your dough</p>
+<ul>
+<li>use hands for Rubo(?) method to develop gluten strength for 5-8 min until dough looks smooth</li>
+</ul>
+<p>4:10 P.M. Bulk ferment</p>
+<ul>
+<li>every 30 min stretch-and-fold from four sides 3 times</li>
+<li>let rest for remaining time</li>
+<li>after bulk ferment use bench scraper due to stickiness) and rotate dough on wor bench</li>
+<li>place dough in oiled bowl</li>
+</ul>
+<p>6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)<br>
+next day</p>
+<p>8:40 A.M Shape dough balls</p>
+<ul>
+<li>divide dough into 4 pieces</li>
+<li>form ball and pinch to close it on one side. this side should be faced down</li>
+<li>place balls on oiled baking pan</li>
+</ul>
+<p>8:50 A.M. Proof dough balls 5 hours at 70-75F<br>
+1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.</p>