WOOD FIRED SOURDOUGH PIZZA
|INGREDIENTS||QTY (gm)||QTY (%)|
|AROMATIC|Active sourdough-B12605||40 gm||4%|
|FRENCH STYLE T55||1000 gm||100%|
Use a spiral mixer for mixing. Place all the ingredients in the mixing bowl. Mix on slow speed for 4 min and on fast speed for 6 mins. Dough temperature should be below 23°C. Bulk fermentation not required. Scale the dough weight to 180 gm ( for 14-inch pizza) and roll it to form a dough ball and put it in a closed container. Proof it either at room temperature (max 28°C for 60 minutes or refrigerate (4°C - 6°C) for a minimum of 3 hours and a maximum of 20 hours. Roll the dough accordingly to the tray size, top it with desired sauce and cheese. Bake at 300°C to 350°C for 5 mins to 6 mins approximately.