Pizza sourdough (~70% hydration)

30/01/2021

Ingredients

• 175g fine spelt flour
• 50g sourdough starter (~100% hydration)
• 4g salt
• 10g olive oil
• 4g sugar
• 105g cold water

Steps

• 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.