Freshly milled whole wheat sourdough recipe | HOW TO COOK SOURDOUGH PIZZA CRUST скачать в хорошем качестве

Freshly milled whole wheat sourdough recipe | HOW TO COOK SOURDOUGH PIZZA CRUST

Sourdough Pizza Crust Recipe: 600g All purpose flour (or less if you like a stickier dough) 120g Active sourdough starter 10g Salt 30g Olive oil 350g Water Mix in a stand mixer or knead by hand for 5-8 minutes. Allow to sit for approximately 30 minutes and then perform first set of stretch and folds. You can repeat this step 1-3 times depending on preference. Bulk ferment at room temperature until about doubled in size then store in refrigerator until ready to use (I try to use it within 24-48 hours). When you're ready to use it simply allow it to come to room temperature for 30 minutes before splitting and stretching to your desired size. Dress your pizza and cook on a pizza stone preheated at 550° for approximately 8 minutes. ENJOY!