Sourdough Pizza Dough (Long Ferment)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipespizzaDoughsourdoughlongFermentartisanvegetarianveganhalal
Nutrition (per serving)
185Calories
5 gProtein
37 gCarbs
1 gFat
0 gSugar
400 mgSalt
Ingredients
- 100 g Active sourdough starter (100% hydration)
- 300 g Bread flour
- 180–200 ml Water
- 8 g Salt
Method
- Mix starter, flour and water into a shaggy dough. Rest 30 minutes (autolyse).
- Add salt and knead or stretch-and-fold until smooth.
- Bulk ferment at room temperature 4–6 hours (or until risen ~50–75%), then cold ferment 12–48 hours in the fridge.
- Divide, shape into balls, rest 1–2 hours at room temp, then stretch and bake at maximum oven temperature.
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