73 lines
1.4 KiB
Markdown
73 lines
1.4 KiB
Markdown
---
|
|
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.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|