Yeast Water Labor Day Weekend Pizza

Lucy couldn’t remember the last time we made pizza…. especially one made with YW.  We made this one plain as could be with 20% pre-fermented flour and an equal amount of YW in this case 80g each. 320 g of LaFama AP dough flour, 203 g of dough water and 2% salt.

The 160 g of YW levain was built over 1 stage and once it doubled we retarded it for 48 hours.  We autolysed the dough flour and water for 3ominutes before the salt and levain hit the mix.  We did 30 slap and folds to mix everything in and then did 3 stets of 20 slap and folds on 30 minute intervals to develop the gluten.

After a quick shaping into a ball, we put the dough into an oiled stainless steel bowl for 24 hours of cold retard covered in plastic wrap.  The dough easily doubled in the fridge and when we took it out we divided it in half for two pizzas.

After two hours of warming up it was ready to form into a pizza crust. There were loaded with: home made pizza sauce, mozzarella, provolone, asiago, parmesan and pecorino cheeses, hot Italian sausage,, greed and red onion. red and Poblano chili, crimini and button mushrooms and pepperoni.

Mine started out round but ended up rectangular :-)

We baked then at 500 F until the top was very brown – just the way we like it.  The crust was thin, crisp and not foldable just they way it should be.  This crust wasn’t as tasty as our normal focaccia Romana one that has garlic, rosemary and sun dried tomatoes in it  but it was tasty enough for a plain crust,

Guess who whats a bite?   Enjoy the rest of the holiday weekend