We all love pizza, that is just the way it is! (If you don’t, don’t tell anyone, you will be deemed a suspicious person) If you like a chewy, tasty crust, you might want to add some sourdough to your dough. For this formula, I added not only 60% motherdough which had been cold fermented three days ( for the flavor and added extensibilty), but also some vigorous 100% hydration starter as well (for the yeasts).
I combined the two, one for flavor and one for yeasts so that the dough could be a quick one day dough. For your 60% motherdough you would need to start three days in advance. Here is a formula that will make up 1 lb 2 oz of dough, enough for two batches of pizza dough. Each batch of pizza dough will make three 12″ or 14″ pizzas, depending upon how thick you like your crust.
60% motherdough- start three days before baking day
- 4.5 oz /127g starter @ 100% hydration
- 4.5 oz /127g water
- 9 oz /255g bread flour
- 9 oz/255g of the 60% motherdough
- 12 oz/ 340g vigorous starter @ 100% hydration
- 13 oz/368g water
- 1.5 oz / 42g olive oil
- .5 oz /14g sugar
- .7 oz/ 19g salt
- 1 lb 6 oz/ 623g bread flour
- (optional 1/4 teaspoon garlic powder or granulated garlic)
Sent to Susan at Yeastspotting…. check it out!