2 15” pizza doughs

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Step 1

Poolish: 50g ap flour, 0.12g instant yeast, 50g cold water. Mix and let sit at room temp for 12hrs Or 4.5g starter instead of instant yeast with lukewarm water

Step 2

Add sourdough starter and 210g of cold water and .3g of yeast to poolish and mix to break up

Step 3

400g Flour to stand mixer, add poolish/starter and diastatic to it and mix by spatula until you get a shaggy dough

Step 4

Stand mixer on medium let it mix, add in salt the. Olive oil for 10 mins

Step 5

Stretch and folds every 20 mins for an hour or until it passes the windowpane test

Step 6

Divide dough in 2 and wrap into ball (shape and build tension on board). Dough needs to be completely closed at seam or you will get thin spots when shaping. Pinch it completely closed

Step 7

Oil a container and Cold ferment in fridge for 24-72hrs

Step 8

Bake on a 550 degree oven with preheated for 1 hour pizza steel

Step 9

Try par baking with just cheese for four minutes, then top it completely and bake for another 4 mins

Step 10

Olive oil the crust the moment it’s done cooking

Step 11

Sauce: 28oz tomatoes, 3G salt, splash evoo