Ramin's Sourdough Pizza Recipe

This is a recipe I have been experimenting with for while now. It is still in its early stages and might not be perfect. Treat it as such.

Portions number of balls

Portion Size g

Hydration %

Sourdough Starter % %

Please note that I haven't experimented with hydration lower than 65% for this recipe, so I wouldn't personally deviate too much.

Final Result:

hello

Autolyse:

Add sourdough starter to water and turn on stand mixer
Add flour little by little until all incorporated (about 10-15 minutes at low speed)
Let sit, covered, for 20-30 minutes.

Bulk Ferment:

Start the mixer again, and add the salt little by little until fully incorporated.
Let sit at room temperature for 2-3 hours if warm, 5-6 hours if cooler

Cold Proof:

Form into a large ball and transfer to refigerator overnight

On Day of Eating:

6 hours before eating, take out of the refrigerator to reach room temperature. May need more time if room temp is cold.
3 hours before baking, knead dough and divide to form into balls. Use olive oil if sticky. Don't use flour.
Place in proofing tray for 3 hours, and it will be ready to stretch and bake