An un-fussy sourdough pizza that's perfect for Friday nights. The lower inoculation leaven even gives you a bit of time to sleep in! Once shaped, the dough balls can live in the fridge until dinner time.
71g Glenn Flour
30g Spelt Flour
23g King Arthur All Purpose Flour
6g Glenn Flour
29g Water
3g Starter
380g King Arthur 00 Pizza Flour
65g Glenn Flour
30g Spelt Flour
11g Salt
300g Water
50g Leaven
| Dough | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur 00 Pizza Flour | 80 % | 400 g | 20 g | 380 g |
| Glenn Flour | 14 % | 70 g | 5 g | 65 g |
| Spelt Flour | 6 % | 30 g | - | 30 g |
| Salt | 2.2 % | 11 g | - | 11 g |
| Water | 65 % | 325 g | 25 g | 300 g |
| Leaven | 5 % | - | - | 50 g |
| Leaven | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur All Purpose Flour | 80 % | 20 g | 1 g | 19 g |
| as 00 Pizza (why?) | ||||
| Glenn Flour | 20 % | 5 g | 0.25 g | 4.8 g |
| Water | 100 % | 25 g | 1.3 g | 24 g |
| Starter | 5 % | - | - | 2.5 g |
| Starter | Percent% | Mix |
|---|---|---|
| King Arthur All Purpose Flour | 80 % | 1 g |
| Glenn Flour | 20 % | 0.25 g |
| Water | 100 % | 1.3 g |