Pizza game getting better.
40% leaven, 100% Canadian white flour, 60% hydration, 10% olive oil, .5% dried yeast, 2.5% salt. Based on 100g flour each pizza.
Built to 29c. Bulked at RT (22c) for 2.5 hours. Folded for the first 3x30 min intervals – salt added during first fold. Divided and shaped in to individual pizza dough balls. Proofed 4 hours in the fridge. Shaped and stretched.
Topped with tomato sauce, mozzarella, green peppers, sliced chili, bresaola, and basil.
Baked on a preheated cast iron tray, oven full whack, for 9 mins. Drizzled with olive oil.
So long as you keep it simple, there's not much that doesn't taste amazing on a well made pizza base.
Would love to see the result of throwing it in a proper wood fired oven, instead of my home oven.
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