Very happy with the result! Love the flavor!
My starter is 20 days old.
Maxed out my oven at 550F.
Recipe by Joshua Weissman:
655g 00 type flour or all purpose flour
45g whole wheat flour
14g fine sea salt
98g mature sourdough starter
490g water @ 90F
Sauce –
28 oz can peeled san marzano tomatoes, drained
2 cloves garlic peeled
2 tablespoons olive oil salt to taste
Sample Schedule for this recipe:
4:00 P.M Mix your dough
4:10 P.M. Bulk ferment
6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)
*next day
8:40 A.M Shape dough balls
8:50 A.M. Proof dough balls 5 hours
1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.
by irasiad90
6 Comments
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Oh and I forgot to add:
Instead of the pizza stone I used a regular baking sheet and I used the 00 King Arthur Flour.
If anyone is interested my starter Beanie is half whole wheat and half bread flour with a bit extra of dark rye flour.
Also the pan you see in the picture is my crepe pan that I just used to transfer the pizza in and out of the oven 😄
Quite nice!
So inspiring
I made a sourdough pizza last week and the crust was undercooked. Did you dry bake the crust for a few minutes?
Looks Amazing!