Pizza sourdough (~70% hydration)
- 175g fine spelt flour
- 50g sourdough starter (~100% hydration)
- 4g salt
- 10g olive oil
- 4g sugar
- 105g cold water
- mix everything together to form a dough.
- leave for 1-2 hours and agitate every 30 minutes.
- put in the fridge overnight. The dough will last for ~1 week.
- remove from fridge and stretch into shape.
- let proof for ~1 hour in 30c before baking.