WOW I will be making this, but with one of the "not cop-out" doughs. I started a starter back in March (like the rest of the world) but forgot about it by mid-April; far too much responsibility for me.
Also, v impressed with the scissor technique to cut the pizza. That seems highly professional.
Hi Victor! The recipe from a Perfect Loaf is 76% hydration and 19% sourdough starter in the mix. Check out his link in the post if interested, it’s a pretty great recipe and can be turned into all shapes/sizes!
WOW I will be making this, but with one of the "not cop-out" doughs. I started a starter back in March (like the rest of the world) but forgot about it by mid-April; far too much responsibility for me.
Also, v impressed with the scissor technique to cut the pizza. That seems highly professional.
Scissors FTW. Send pics when you make!!
Amazing! The dough looks great. Wondering how % of water, floor and sourdough did you use?
Hi Victor! The recipe from a Perfect Loaf is 76% hydration and 19% sourdough starter in the mix. Check out his link in the post if interested, it’s a pretty great recipe and can be turned into all shapes/sizes!