You can’t go wrong with this flour — it performs incredibly well and makes pizza with a thin, delicate crust that is strong enough to hang onto whatever toppings you throw at it. I know not everyone has a sack of tipo 00 flour in their pantry, heck I didn’t until recently, so you can definitely swap these flours out for a regular “all-purpose” flour (or even better, a mix of bread flour and all-purpose) with the expectation that the end the result might stray a bit from what you see here—and that’s just fine! This error message is only visible to WordPress admins, Sourdough Loaf Record Kit – Limited Edition, Cocoa Runners Madagascan Roasted Cocoa Nibs 230g, Cocoa Runners Cooking & Baking Cocoa Powder 200g, https://www.sourdough.co.uk/getting-a-sourdough-starter-going-from-scratch/, https://www.sourdough.co.uk/category/about-sourdough/. I love this attention to detail, using a range of traditional stones, specifically dressed for each grain, to produce flours that are more delicious, fatty, rich and nutritious. Essentially, you’re using your sourdough starter discard to make this sourdough pizza. Why use diastatic malt? Don’t be alarmed at the switch, and this will make even better pizza! If you don’t want to do slap/fold you can also just perform turns in the bowl, stretching the dough up and folding it over itself, for several minutes until the dough is strong and resists stretching and folding. 15g sea salt. TIP: To make a simple and delicious weeknight pasta sauce recombine the leftover sauce with the reserved tomato liquid and cook with kalamata olives and sliced garlic on the stove until reduced significantly (it should sort of coat the back of a spoon), about 30-40 minutes. I hope you do not feel overwhelmed by the length of this post, but rather, come away feeling like you have a single place to go back to for all the tiny details that sometimes get lost with making pizza at home. Rye Flour: Rye flour is another popular option for sourdough starters. if you go up on the weight of each ball you can increase the crust thickness at the bottom or increase the size of the pie. Nowadays I find myself heading to my Dad’s restaurant a little less frequently, but at least when I can’t make it out there during the week I can get some pretty darn good pizza right at home utilizing my ever-giving sourdough starter. Follow on Instagram. The doughs were similar by most accounts, with a great crumb. When you hold a slice in the air it should sort of sag a bit, indicating the crust isn’t baked to a cracker-like consistency but rather still soft and pliable. At 75-77°F (23-25°C) ambient temperature, bulk fermentation should go for about 2.5 hours. Lightly oil the vessel with olive oil so the dough is easy to remove later. Work your way around and around stretching and tucking, then flip the ball over and pinch the bottom to close the seam. Bake with the broiler on for 1.5-2 minutes until you see the dough slightly color, then switch your oven from Broil back to Bake (at maximum temperature). Not at all a milk shake consistence that I am used to??? This is optional but recommended. Remove from the oven using your pizza peel and transfer to a plate. The toppings should be a light dusting of items, especially the cheese — everything in balance. For my starter and environment, I can usually do an intermediate build with 100% seed (mature starter), 100% flour (50% white and 50% whole wheat), 100% water, kept at 80°F (26°C) and it will mature in about 3 hours. They use an optical sorting machine, which has infra-red cameras to detect the smallest of defects in any single grain. 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