August 9, 2018 - 4:55pm
Sourdough Pizza, Yum
550 dF convection bake with Pizza Stone.
- 15% half whole wheat sourdough starter
- 5% whole wheat
- 80% all purpose flour
- 70% hydration
Bulk ferment for 2 hours in fridge and 2 hours at room temp.
used parchment paper to make sliding pizza onto stone easy.