Risen and ready to divide and shape.
Divide Dough into 5 equal parts.
Gently form the dough into a round shape.
Pulling the ball of dough toward yourself,
with a few fingers at the lower edge,
dragging it toward you to create a
smooth surface on the surface of the dough.
Place all five balls on a greased pan or sheet
and let rise to double their size.
When the dough has rested and risen, you will be ready to form
it into 12" rounds for pizza.
LEVAIN
Mature, active Levain 50g
White flour 200g
Whole wheat flour 50g
Water 200g(85-90 degrees F.)
FINAL DOUGH
White flour 900g
Whole wheat flour 0
Water 620g(90-95 degrees F.)
Fine Sea salt 20g
Levain 180g
Approx. 24 hrs. after feeding leavain, use 50g, plus flours and water, mix, cover and let rest for 8-10 hours, before mixing final dough.
After 8-10 hours, combine flour and water of final dough, cover and let rest 20-30 min.
Add salt and weighed levain to final dough mixture. Mix by hand.
Give one or two folds to the dough, the first being 30 min. after mixing. Let rise 12-14 hours, then it is ready to be divided.
Divide dough into 5 equal pieces. Shape each piece into a medium tight round, being careful not to de-gas the dough. Put the balls on a lightly floured baking sheet, leaving space for expansion.
Cover with plastic and refrigerate for 6 hours.
Dough is now ready to shape into rounds, top with sauce, cheese, etc. and bake.
with a few fingers at the lower edge,
dragging it toward you to create a
smooth surface on the surface of the dough.
and let rise to double their size.
When the dough has rested and risen, you will be ready to form
it into 12" rounds for pizza.
As Always,
ENJOY!
Recipe Source: Flour, Water, Salt, Yeast by Ken Forkish
LEVAIN
Mature, active Levain 50g
White flour 200g
Whole wheat flour 50g
Water 200g(85-90 degrees F.)
FINAL DOUGH
White flour 900g
Whole wheat flour 0
Water 620g(90-95 degrees F.)
Fine Sea salt 20g
Levain 180g
Approx. 24 hrs. after feeding leavain, use 50g, plus flours and water, mix, cover and let rest for 8-10 hours, before mixing final dough.
After 8-10 hours, combine flour and water of final dough, cover and let rest 20-30 min.
Add salt and weighed levain to final dough mixture. Mix by hand.
Give one or two folds to the dough, the first being 30 min. after mixing. Let rise 12-14 hours, then it is ready to be divided.
Divide dough into 5 equal pieces. Shape each piece into a medium tight round, being careful not to de-gas the dough. Put the balls on a lightly floured baking sheet, leaving space for expansion.
Cover with plastic and refrigerate for 6 hours.
Dough is now ready to shape into rounds, top with sauce, cheese, etc. and bake.
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