One Dough for Fast Baguettes or Pizza

Pyzano Bread and Pizza Dough

Makes 2 large pizzas or 2 baguettes

3 cups or 1 pound Hi Gluten Flour

1 1/4 - 1 1/2 cups, Very Cold Water (pizza only)

1 1/2 teaspoons instant yeast

1/2 cup sourdough starter

1 1/2 teaspoons sea salt

1 tablespoon extra virgin olive oil

1 tablespoon sugar

Pizza Instructions: Mix everything together in a large bowl, let rest, covered, for 20 minutes.  Knead in the bowl for 3 minutes. Cut dough in half and form each piece into a tight ball. Place each piece in a plastic bag and refrigerate for 24 hours or up to 3 days. Remove dough from the refrigerator and let rest, in the bag, for 45 minutes. Preheat oven to 550 degrees. Form your pizza on a flour dusted counter and place on parchment paper or your peel. Dress the dough with 1 tablespoon olive oil, add your cheese then your sauce and toppings. Slide pizza on your stone and bake for 10 minutes or until brown and bubbly.

Baguette Instructions: Mix everything together, using warm water, in a large bowl, let rest, covered, for 20 minutes.  Knead in the bowl for 3 minutes cover and let rise for 40 minutes. Place dough on a whole wheat, floured countertop and divide in two pieces. Form a rough rectangle, with each piece, roll tightly then stretch to desired length. Place on parchment paper, sprinkle with more whole wheat flour, cover and let rise for 1 hour. Preheat oven to 450 degrees. Slash the top and slide the parchment onto your stone and cover with a large aluminum roasting pan. Set your timer for 10 minutes. When timer goes off remove roasting pan and lower the heat to 400 degrees. Set your timer for 25 minutes.

Total time for baguettes, 2 hours 45 minutes.