用料
| Starter | |
| Bread flour | |
| Water | |
| Salt |
Sourdough pizza crust by Ethan Spiezer的做法
Dissolve 25g starter at peak rise in 200g water, then mix with 200g bread flour. Cover and set aside for 16-20hrs
Mix poolish with 400g bread flour, 15g salt and 217g cold water. Ball up and bake 6-12hrs later. Or place in the fridge up to 6 days. Take out of fridge 6-12hrs at room temperature before baking.
Makes 4 small pizzas
