Cooked these for my wife a few weeks ago, they were very well received, especially the carbonara pizza. Cooked in a Gozney Dome oven with gas as the fuel source. Toppings are included on the menu in the last picture.
Recipe:
Poolish:
100g fed sourdough starter
500g bread flour (I used Gold Bread Flour as it is readily available)
500g water
Mix the poolish ingredients together with a bread whisk.
Let sit at room temperature until bubbly
Rest in the fridge overnight
Dough:
250g bread flour
15g salt
30g extra virgin olive oil
Add flour, salt, evoo to poolish
Mix with a stand mixer until a smooth ball
Cover and rest for 30 min
Do a series of stretch and folds
Cover and rest for 30 min
Do a series of stretch and folds
Rest for 2 hrs at room temp (1.5x size)
Divide into 260g balls
Refrigerate overnight
Pull out of fridge at least an hour before cooking
by secondbestidea