Made three pizzas from Sisofo's hybrid dough recipe; preferments (24-hour fermentation) followed by 24-hour bulk fermentation; and 48-hour balled fermentation. Firs pizza needed a hotter oven; the final two were baked at around 815F. A great recipe.
by RolandSD
3 Comments
Look forward to trying this.
https://preview.redd.it/5mzpcjzfr37h1.jpeg?width=4032&format=pjpg&auto=webp&s=a2c2919446d09a3b23146ff779bd0d9acff22221
Nice! I am using this one too but subbing the biga with sourdough starter. Need to make some adjustments still but it’s a great dough!
Looks amazing. I do like his dough recipes. When I am in a crunch for time for last minute (same day) pizza, his 3 hour dough recipe is my go to and has worked out well. I am.planning on trying this one next.