The family wants pizza (!) I've not done pizza with SD before, so I thought I'd try the SD version of @DanAyo's The RoadSide Pie King's go-to dough,
Can anyone else who's made this please verify my quantities and method please?
Also, what temperature should the retard be? I have a feeling my fridge might be a bit on the cold side...
From what I can work out, the recipe is:
- 8g active starter @100% hydration
- add 16g water, 16g flour making 40g levain @ 100% hydration; allow to peak
- add 95g water, 194g flour making 329g "fermentolyse" @ 53% hydration; stand for 1hr
- add 21g water, 3g salt and (gradually) 2g oil making 355g production dough @ 64% hydration, 1.9% inoculation
- knead to moderate development
- refrigerate for 24-48 hrs
- allow 1h to come to room temp; then stretch, top and bake.