Hello, fellow pizzaioli!
I want to share an interesting technology I developed for making pizza and I think it is worth it.
The other day my friends came to visit me and I proposed that we cook pizza. I am in a hobbyish bakery for a while and baked a lot of complex breads etc. so I thought pizza will be as easy as baking can get and we will manage to do it in a very short time. So I watched a video of Gino Sorbillo with a very [detailed recipe](https://imgur.com/a/TWu9nrT). And I was surprised to know that the dough fermentation time is 8-9 hours and we wanted it for dinner. Having a biological background for breadbaking I thought: ok well, they only add 0.1% of yeast (relative to flour) where the usual for a wheat bread is around 2%. And I guessed Gino did it that way because of the need to let lacto-acidic bacteria grow and not let the dough be overfermented by yeast.
I think now is the time I ‘ll introduce you my sourdough. I obtained it myself and it is called CLAS (for concentrated lacto-acidic starter (not my term)) and it is an old USSR technology. The idea is that lacto-acidic bacteria are anaerobic so the starter is liquid basically to be an optimal environment for the bacteria. And you can always add yeast when making the dough! And the fermentation time decreases considerably!
So I recalculated the recipe above (because again my starter is 190% wet) and used the following:
​
|INGRIDIENT|Mass, \[g\]|
|:-|:-|
|CLAS|63|
|Water|411|
|Salt|17|
|Yeast (pressed)|15|
|Flour|700|
I mixed them in the exact order present in the table above. Then I used flipping and stretching technique to develop the gluten.
The dough fermented for 1 hour with starting temperature of 30°C. It was smooth and enjoyable to work with after the fermentation.
Then I shaped it, put tomato sauce and everything and baked till ready.
I have to tell you it was a BOMB. Even though the recipe doesn’t sound very authentic with all that USSR industrial sourdough, but the guys back there knew what they did (speaking of bread) and I actually believe it is quite authentic because CLAS is just a technological thing basically everyone can make [at home from scratch](http://brotgost.blogspot.com/2017/06/borodinskiy30h.html) (that link is in russian but I think I will translate it some day if you are interested) and lastly it is the taste that matters, isn’t it?) and it works awesome.
So, that was my attempt to make pizza and to me it was great.
What did I miss?
What are your thoughts on this technique?
by average_fen_enjoyer