BONUS FERMENTED TIP – CHOOSING THE RIGHT INGREDIENTS FOR YOUR SOURTASTIC PIZZA

Want to have pizza for lunch on Sunday?

Feed your starter on Friday late at night (before you go to sleep).
Make your dough first thing Saturday morning.
In 3-6 hours (when the dough has doubled in size, check out video number 7), put the dough into the fridge or shape it into balls if you don’t have enough room to store the entire bowl in the fridge.
On Sunday, take the dough or the dough balls out of the fridge approximately 2-3 hours before lunch.
If your dough is still unshaped, shape it into balls. If your dough is already shaped, skip this step and simply make your pizza.
After the dough has rested, stretch it out into a round pizza shape and your sourtastic sourdough pizza is ready.

For a sourtastic pizza treat throughout the workweek (for example as a Thursday night dinner)

Feed your starter on Wednesday morning.
On Wednesday afternoon proceed to making your dough.
Leave the dough at room temperature until it about doubles in size (approximately 3-6 hours).
Then move the dough into the fridge until the next day.
When you come home from work on Thursday afternoon, take the dough out of the fridge.
Leave it at room temperature for an hour or so, then shape it into balls.
After the dough has rested, stretch it out into a round pizza shape and your sourtastic sourdough pizza is ready.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.
@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2021. All rights reserved.