Friday Night Pizza

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Ingredients

Instructions

1 2 3 4 5 6 7 8 9 10
levain 27g 54g 81g 108g 135g 162g 189g 216g 243g 270g
salt 3g 6g 9g 12g 15g 18g 21g 24g 27g 30g
AP flour 135g 270g 405g 540g 675g 810g 945g 1080g 1215g 1350g
water 93g 186g 279g 372g 465g 558g 651g 744g 837g 930g

Wednesday Night

  1. In a small bowl combine the starter, whole wheat flour, 80g AP flour, and 80g warm water. Cover and let sit at room temperature overnight.

Thursday Night

  1. In a medium bowl combine 405g AP flour and 279g warm water. Cover and let rest for 30 minutes. Optionally, substitute 20-25% of the AP flour with WW flour.
  2. Add about 81g levain that was created the night before and salt. Cover and let rest for 30 minutes.
  3. Wet hands with water and briefly knead and then rest for 30 minutes twice more.
  4. Transfer dough to a greased, large bowl. Cover and let sit at room temperature overnight.

Friday

  1. In the morning, divide dough into three dough balls, about 250g each. Cover and proof for a few hours then transfer to the fridge.
  2. Preheat oven and pizza steel to 500 for 1 hour.
  3. Make a pizza with each of the dough balls and bake for about 10 minutes.
Original recipe

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