sourdough pizza

facebook.com

Megan Soard

Bim’s Sourdough Pizza

subheading: Recipe:

1000 g. Bread flour

200 g. Active starter

700 g. Water

20 g, Olive oil

20 g. Lard (If you don’t eat lard just adding same amount of olive oil)

20 g. Salt

30 g. Honey or Sugar or Maple syrup.

In the large bowl add starter water, sugar and flour and mixed until everything combine well. Rest the dough for 30 minutes then add olive oil, lard and salt then mixed well and make sure all salt combine in flour evenly, rest the dough in control temperature at 25 degrees Celsius for 30 minutes then straight and fold rest for 30 minutes then use coil fold evenly 30 minutes for another 3 sets. Proofing the dough for 2-4 hours in control temperature. After 2-3 hours the dough will be double in size then separate them into small balls 250 - 300 g. each. In the little plastic round shape containers brush olive oil all over and shape the dough in to the balls put the dough in the containers then cover the lids (make sure the lids also need to brush the oil to) and rest the dough in the fridge oven night or put in the freezer up to 2 months. In the large bowl add starter water, sugar and flour and mixed until everything combine well. Rest the dough for 30 minutes then add olive oil, lard and salt then mixed well and make sure all salt combine in flour evenly, rest the dough in control temperature at 25 degrees Celsius for 30 minutes then straight and fold rest for 30 minutes then use coil fold evenly 30 minutes for another 3 sets. Proofing the dough for 2 to 4 hours in control temperature. After 2 to 3 hours the dough will be double in size then separate them into small balls 250 to 300 g. each. In the little plastic round shape containers brush olive oil all over and shape the dough in to the balls put the dough in the containers then cover the lids (make sure the lids also need to brush the oil to) and rest the dough in the fridge oven night or put in the freezer up to 2 months.

Directions at facebook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer