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Pizza
Preparation info
- Makes 1240 grams 2 pounds 11¾ ounces ) , enough for
three
10 inch pizzas - Difficulty
Easy
- Ready in
16 hr
Appears in
Ingredients
| Ingredient | Amount | Baker’s Percentage |
| For the liquid levain: | ||
Method
Prepare the mise en place for the levain.
To make the levain, combine the bread flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 12 to 14 hours.