Sourdough Pizza

Baked two pizzas Sunday night.

Sourdough crusts.

I fed my starter on Saturday morning and

made a Biga.

Saturday evening, the starter went back into the fridge

and the Biga went into a 1000g batch of dough.

Dough went into the fridge for a cold fermentation.

Matt took the dough out of the fridge early Sunday

afternoon so it would be ready to use by the time

I got home from work. 

 Both Pizzas were baked on a stone on the Grill.

Moe and I shared a 

pepperoni and green olive pizza.

And Matt's  was vegetarian with fresh mozzarella and some cheddar,

 and both black and green olives, tomatoes and green peppers.

Check out the shine on the rim crumb.

Sourdough Biga

220g of water

220g of flour

60 to 80g of sourdough starter

Mix well, cover and leave to rise for 8 hours or 

until doubled

Dough

For a 1000g batch of dough at 75% hydration 

add the biga to

 780g of flour

530g of water

27 to 30g of salt

Hand-mix using the 

Autolyze Stretch and Fold method

(See Instructions Here)

If not baking same day, dough should go in the fridge.

Use over the next two to four days)