We developed this recipe over the course of many bakes. I think you'll like it.
Yield: Four (4) 250 gram dough balls; each will make a 10-12" pizza
Ingredients:
200 grams King Arthur bread flour
300 grams King Arthur all purpose flour
75 grams "00" flour
25 grams spelt flour
8 grams diastatic malt
8 grams salt (Kosher salt or fine sea salt)
30 grams olive oil
60 grams sourdough culture
400 grams warm water
Method:
Dry ingredients - in a work bowl, mix the flours, malt, and salt together
Wet ingredients - mix together the warm water & the sourdough culture then add the olive oil
Mix the wet & dry ingredients together.
Cover and let rest at room temperature for 30 minutes.
Follow the general foldings in the Flemish Method , cover and let rest for 30 minutes. Do this a total of four times.
Cover and let rest at room temperature for an hour.
Place the covered work bowl in a refrigerator
After 24 hours, break the dough down into four equal-sized doughs. Shape into balls, place the balls into a lightly-floured container, then back into the refrigerator.
An hour to an hour and a half before baking, remove the dough balls from the refrigerator and let come up to room temperature.
Shape the dough balls and bake.
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