Advertisement
Pizza
- Makes 1240 grams 2 pounds 11¾ ounces ) , enough for
three
10 inch pizzas - Difficulty
Easy
- Ready in
16 hr
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe