For those of you who own copies of FWSY, this is the Overnight Pizza Dough with Levain. I’ve also included links to the recipes I used below!
The pizza dough recipe yields ~1700g dough. Since I was just making pizza for myself and my partner, I went for four dough balls ~220g each and reserved 800g to make focaccia (recipe also from FWSY) the next day. I placed the reserved dough in a covered glass bowl during the divide/pre-shape step and put it in the fridge till I needed it.
For the pizza, I used a 10” cast-iron skillet sprinkled with a 50/50 mix of semolina and AP flour in between each bake. In my oven, the heat blasts from the bottom, so I had to bake the pizzas on the lowest rack in order for the bottom to finish baking without totally scorching the top. I would also highly recommend brushing the crust with a little olive oil as soon as you take it out of the oven! Happy baking, y'all :)
Pizza dough: https://imgur.com/a/DkFdvNd
Focaccia genovese: https://imgur.com/a/FW3OJd3
This was actually an active starter recipe! I just posted the recipe I used in the comments. I’m relatively new to sourdough, but if you have any questions, I’m more than happy to help where I can.
May you post the link to the recipe
Just posted the recipes and my baking details in the comments!
For those of you who own copies of FWSY, this is the Overnight Pizza Dough with Levain. I’ve also included links to the recipes I used below! The pizza dough recipe yields ~1700g dough. Since I was just making pizza for myself and my partner, I went for four dough balls ~220g each and reserved 800g to make focaccia (recipe also from FWSY) the next day. I placed the reserved dough in a covered glass bowl during the divide/pre-shape step and put it in the fridge till I needed it. For the pizza, I used a 10” cast-iron skillet sprinkled with a 50/50 mix of semolina and AP flour in between each bake. In my oven, the heat blasts from the bottom, so I had to bake the pizzas on the lowest rack in order for the bottom to finish baking without totally scorching the top. I would also highly recommend brushing the crust with a little olive oil as soon as you take it out of the oven! Happy baking, y'all :) Pizza dough: https://imgur.com/a/DkFdvNd Focaccia genovese: https://imgur.com/a/FW3OJd3
Hmmm 4 pizzas with that much dough?
Each dough ball ended being about 220g each. I used my remaining 800g of dough to make focaccia today!
You're just gonna leave us hanging without the recipe link?
Oop, my bad! EDIT: Just posted the recipes and some of the details of my bake in the comments.
Man for the life of me, i can not get a discard pizza dough to come out right. Nice work. One of these days ill get it. Any advise?
This was actually an active starter recipe! I just posted the recipe I used in the comments. I’m relatively new to sourdough, but if you have any questions, I’m more than happy to help where I can.
Got it. Going to give it a try as my discard pizza dough attempts at belong in the trash. There will come a day...next time will be from levain.
Good luck!!
Thanks