User Manual
30 31
BASIC 24 HOUR PIZZA DOUGH
- Initial fermentation 20 minutes covered room temperature
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- Second fermentation 24 to 48 hours refrigerated
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1.
2.
3.
4.
Shape each piece of dough into a medium-tight round balls.
5.
6.
the pizzas.
SOURDOUGH RECIPE
then also drop hydration down to 60-62%
• 65%hydration • 25% sourdough starter • 2%salt
1.
2. Add salt
3.
for 20 minutes.
4.
form a ball and place in a lightly-oiled container and cover with plastic wrap.
Allow to rest at room temp for 2 hours and then place in refrigerator for 24-48
hours.
5.