The Pizza Log
Fermentation, flour, and fire.
First sourdough pizza attemp
Ingredients: 00 Flour — 269g Sourdough starter — 60g (20%) Water — 165g (65%) Salt — 6g (2%) Method: Make sure your starter is active and ready to use (assumes a 50/50 flour-water mix). Mix salt into warm water, add starter, stir to dissolve. Add flour and mix into a shaggy dough. Rest for 10 minutes. Knead for 5–7 minutes until smooth. Bulk proof for 2 hours at room temperature (\~21°C). Tip: lift and fold the dough over itself 2–4 times during the first couple of hours to strengthen it. Divide into 2 balls and cover. Refrigerate for 24 hours (\~5°C). Rest at room temperature for 2–3 hours until soft and airy. Prep and cook!
Classic Margherita
68% hydration, 24h cold ferment.
Pepperoni
Testing poolish method for extra flavor.
Garlic and Cheese
Trying out a garlic-infused olive oil.