This is my first time using my sourdough starter for pizza, and im never going back to added yeast. The stretching was perfect right after mixing on my stand mixer. No additional folds were needed, although the doughballs came pretty flat. Gonna drop the starter down to 5% next time.
I added all my starter (10%) into my biga preferment instead of adding yeast. It was 100% biga with 45% hydration. Mixed, into the fridge for 24 hours.
I then added 3% salt, 2.5% EVOO, and an additional 23% hydration (totaling 68%).
Biga is perfect because it adds a nice chew, and makes the crust delectable. This in addition to the sourdough just made it perfect. I urge everyone to try this out, but with 5% starter.
PREFERMENT:
1000g flour
450g water
50g starter
REFRESH:
30g salt
25g extra virgin olive oil
230g water
by FutureAd5083
6 Comments
Whoops, meant to put naturally leavened in the title. New to these terms, sorry🥲
This looks so good! Nice work!!!
Well done! When I first saw the cornice I thought you might have added some wheat flour in the mix. Gozney for the win! Personally I reluctantly gave up on sourdough preferment back in 2010 because my results were too inconsistent. We entertain a lot and it’s not a good time when you don’t get predictable fermentation bubbles.
Edit: I miss the sourdough crust smell so I just cold ferment for 4-5 days now and it gets me there.
Looks amazing! Did you use a pizza oven or a stone to get the bottom cooked so well?
It looks so good! Congrats 😮💨
Looks pretty dang good to me.