% sourdough starter for pizza dough
wanted to get peoples opinion on what % of the dough the starter should be? For making pizza. Im currently using 20% by weight startet (100% hydration), but not sure if I should / could use more to get more rise in my pizzas? Im concerned the dough is not growing enough when resting in bulk and I also want a bit more thick corniccione. I’m already at 65% hydration and not sure I could / should go higher for a 1000 degree oven.
My starter is fed with 100g water / 100gr AP flour, then after rising I mix with 1kg of 00 flour and 650gr of water and 2 Tbsp of salt. I leave to rest for 8 hours but recently have noticed the dough does not double in size.... only grows by about 50%. I then shape the dough balls and leave these to rest in fridge for 12 hours. They actually flatten instead of growing more.
I want to believe my starter is ok... and wonder if Im using too much or too little of it in the dough mix