Bulked up the pizza dough for extra guests and recorded the quantities for future reference. This batch made enough dough for 2 large pizza and 4 small pizza bases, plus six mini bases for individual dessert pizzas.
|Leaven (prepared on day T-1 last week)||All of it (about 100g)|
Mix all ingredients and tip into a 1 litre jug. Cover jug with plastic wrap and perch on top of the fridge towards the back for 24 hours.
|Starter (prepared the day before)|
|White bread flour||1200g|
Scoop 50g of starter into a small bowl with all the rye flour and 30g water, then mix vigourously to make a smooth paste. Pour mixture into a clean jar, seal and store in the refrigerator for next week’s…
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