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Update sourdough pizza recipe #165

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Update sourdough pizza recipe #165

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24 changes: 15 additions & 9 deletions recipes/sourdough/sourdough-pizza.md
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Expand Up @@ -6,25 +6,31 @@ What if we go beyond and try do make a formula for sourdough? Most people would

This recipe is made for 2 dough balls of ~260g. You can change the quantities accordingly.

Recipe (total quantities) :

- 300g flour
- 200g water (66.6%)
- 8g salt (2%)

### Prepare the starter
Since we don't want an acid dough, we will start preparing our sourdough starter at 1:5:5 ratio.
Since we don't want an acid dough, we will start preparing our sourdough starter at 1:5:5 ratio. This starter will be part of the total amount of flour and water.

**Preferment 1**:
Mix 15g of your active starter with 80g flour and 80g water. Wait until it rises and doubles in size, it might take a couple of hours. A good practice is to leave it fermenting overnight.
**First refresh**:
Mix 5-10g of your active starter with 40g flour and 30g water. Wait until it rises and doubles in size, it might take a couple of hours. A good practice is to leave it fermenting overnight. If it's summer, use 5g of starter, but for winter it should be fine to use a bit more.

This part is key, as we are using only 1/5 part of starter to make sure we don't give much time to natural yeasts to produce alcoholic fermentation. In the contrary, if you are looking for a sour pizza dough, you can leave this resting the whole day.

**Preferment 1**:
Take the previous preferment and mix it again with 80g water and 80g flour.
**Second refresh**:
Take the previous starter and mix it again with 40g water and 30g flour.
Let's give those microorganism some more food to make them very strong. Leave it rest for 3-5 hours depending on the room temperature.


### Prepare the main dough
Once the previous preferment is on its peak, mix it together with the following ingredients :
Once the previous starter is on its peak, mix it together with the following ingredients :

- 290g flour
- 130g water
- 10g salt
- 220g flour
- 140g water
- 8g salt
- 12g olive oil (optional *)

The recommendation is to mix or "dissolve" the preferment with the water and then slowly add the flour and finally the salt.
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