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Registered
Join Date: Mar 2003
Location: Charlottesville Va
Posts: 6,027
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I make some at least once a week, use 1100g flour at 70% hydration. Half gets baked in dutch oven using the Tartine technique and half gets a fridge ferment for a few days and used as 3 pizzas. Sourdough pizza dough is killer.
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Greg Lepore
85 Targa
05 Ducati 749s (wrecked, stupidly)
2000 K1200rs (gone, due to above)
05 ST3s (unfinished business)
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