Bim’s Sourdough Pizza Crust


1000 g. AP flour 

200 g. Active starter 

650-680 g. Water

50 g. Olive oil 

20 g. Salt 

30 g. Sugar (or Honey)

In the large bowl mix everything together and rest for 30 minutes then stretch and fold 3 sets with rests for 20 minutes, then use coil fold every 20 minutes for another 3 sets. Proofing the dough for 2-4 hours in controlled temperature.  After 2-3 hours the dough will be doubled in size, separate them into 6 small balls (300 g), pre-shape into rounds, and rest for 15 minutes then give a final shape.  Place rounds in deli containers brushed with olive oil, cover with lids (make sure the lids also get oil). Rest the dough in the fridge over night or put in the freezer up to 2 months.


Bim’s Sourdough Best Pizza

2000 g. Bread flour 

400 g. Sourdough starter 

1500 g. Water 

120 g. Olive oil

120g. Sugar 

40 g. Salt


Mix everything together well and follow with 4 sets of stretch and fold every 30 minutes, proof the dough another ~3 hours and, after 3 hours put the dough to the fridge for cold retard 18 hours.


Shaping

Cut the dough into 500 g. and flatten out with rolling pin, cut the edge and stuff with ricotta, pepperoni and cheese and put on the topping.


Baking

Preheat oven with the fan (convection) at 450 bake for 10 minutes. 

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