Pizza
Makes 3 pizza bases (sauce optional). Takes 2 days. 🔒 Dough Ingredients 282 gm water 1 gm yeast (1/4 tsp) 376 gm flour 6 gm salt Method Day 1 Add flour to bowl. Warm water to ~35 C. And 270 gm water to bowl and mix like baguettes then cover. Put yeast in cup and add remaining 12 gm water to hydrate. Rest 20 mins. Sprinkle salt and yeast on top. Fold and pinch 3 times then fold into ball. Cover and rest 1 hour. Wet hands, stretch and fold ~5 times. Flip it over and shape into ball. Put in fridge immediately. Use within 3 days. When ready to cook: Note: I need to figure out ideal dough temp for shaping. Try 15 C for now. If hot, take out of fridge a few hours before. If cold give it more time. Day 2 Temp guidelines: 25 C - take dough out of fridge max 1 hour before cooking. +30 C - take dough out of fridge max 45 mins before cooking. Use plenty of flour and do fat crusts. Don't flatten middle too much. Brush crust with water to soften before putting in oven. Sauce Ingredients 1 can