Based on Vaughn Tan's recipe plus general thoughts absorbed from reading stuff online. Makes 2 balls for 2 11"-12" pizzas.
Flour (320g)
- 40% 00 (128g) [cumulative 128g]
- 25% strong white (80g) [208g]
- 30% stoneground white (96g) [304g]
- 5% wholemeal/heritage (16g) [320g]
Hydration (67% / 214g)
- 2% olive oil (6g)
- 65% water (208g)
Other
- 15% starter, 100% hydration (48g)
- 3% salt (9g)
Method
- Mix starter into water
- Mix everything except oil into that
- Leave for 30-60 mins, then knead until gluten is mostly developed
- Leave for 10 mins, then knead in oil until homogeneous
- Leave until risen by 30-50% (6 hours ish), maybe stretch and fold about 3 times in the first 2 hours.
- Punch down and shape into taut balls. Good shaping is the key to evenly round pizzas! Place in oiled containers - best if these containers are circular.
- Refrigerate for 12-48 hours
- Allow 3-4 hours to get back to room temperature (but don't overproof), then make pizza.