400g starter. Mine was left over from 3 consecutive days and stored in the refrigerator – you might call that discard? 500g 00 flour, 280g water at roughly 75'F , 10g salt. Combine and knead several minutes. Rest 15 min. Perform your favorite technique for developing gluten every 15 minutes for about 90 min. Drizzle a bit of evoo on the dough and bulk ferment 1 hour. Should have obvious signs of rising if not give it more time. Divide into 4 equal rounds (about 270g) and prove 2-3 hours. I did this in the fridge to slow it down since it's pretty hot in my kitchen. Very easy!!
by Dull_Supermarket8597
4 Comments
delicious looking raw dough, how did you even achieve that without baking it?
Great looking pies!!
Ughh it looks delish!!!! Imagine its fresh from the oven you will take a bite on that piping hot pizza
Say why did you use so much starter relative to the flour?