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80% Hydration Pizza Dough Recipe - Fluffiest Pizza Crust Ever - My House Of Pizza
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5 Tips For High Hydration Sourdough | How To Work With High Hydration Sourdough. | Matthew James Duffy
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Sourdough Hydration Process – Everything You Need to Know and More | My Daily Sourdough Bread
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1:19
24-hour fermented sourdough pizza recipe Night before Sift your flour. Why? Removes lumps and any impurities and adds air. Feed your sourdough starter (1:3:3) Ingredients: 16g ripe starter 47g flour 47g water Day 1 08:00 Mix flour water (autolyse) 08:45 Add starter, salt & olive oil 09:00–12:00 Stretch & folds (every 30–40 min) 12:00 Open rest 30 min 12:30 Fridge (cold fermentation) 22:00 Divide & ball (260g) back to the fridge Day 2 08:30-09:00 Take dough out, warm up 12:30-13:00 Stretch, top &
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Dialing in my sourdough pizza with this plain. I think I used my starter at its peak when it was very healthy. Maybe first time I’ve ever timed it right. Dough was flavorful, elastic, crunchy and fluffy. Couldnt believe the color it got too and the bottom char from the @bakingsteel . I’m still dialing in my recipe to share but here were the specs: 3hr RT and 15 hour CT -70/30 bread flour/AP flour -65% hydration -10% starter -2.5% salt -2% oil -2% sugar -0.02% IDY Made with King Arthur flours and
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passion at 75% hydration #sourdough #pizza #neapolitanpizza #dough #wilfa #gozney #passion
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