- 6C + 1.5C 00 flour
- 3C water
- 0.5C sourdough starter
- 1t instant dry yeast
- 1T salt
Combine 6C flour, water, yeast, salt, and starter in mixer bowl.
Stir, and let sit for 10 to 20 minutes to autolyse. Start the
mixer with the dough hook. Once it is smooth, it will be much too
wet. Slowly add additional flour (about 1/5C) until it is a good
consistency. Put in oiled containers that are at least half empty and
let sit in the fridge for 1 to 4 days.
- tomato sauce
When ready to cook, spread it on oiled baking sheets and put on tomato
sauce, mozzarella, etc. Let rise about 10 minutes, and bake at 550F.
Also works well for calzones, and can be used for rolls.
(I have not had much success with pizza stones)