Directions
- 1Dissolve starter in water, then add flour and mix until some gluten is formed.
- 2Add salt and continue mixing until dough is strengthened. Temperature target 78°F.
- 3Place dough in an oiled container for bulk fermentation.
- 4After 1.5-2 hours, stretch and fold the dough.
- 5After 3-3.5 hours, when dough is slightly jiggly and bubbles have formed, shape into dough balls.
- 6Place dough balls in oiled containers and refrigerate.
- 73-4 hours before baking, remove dough balls and let them come to room temperature to finish fermenting. Dough will increase in size 1.5-2x and be soft.
- 8Stretch, top with desired ingredients, and bake in a high-heat oven (750°F preferred).
Ingredients
- 743 g Low-Protein Bread Flour
- 476 g Water
- 182 g Ripe Liquid Starter
- 19 g Sea Salt
Equipment
stand mixeroiled containerGozney pizza oven
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