Sourdough pizza 135 g 00 flour (90%) 15 g whole wheat flour (10%) 120 g water (80%) 45 g sourdough starter (30%) 4 g salt (2,5%) 1. Autolysis 2 hours ( water flour ) 2. Add sourdough starter. 40 minutes rest. 3. Add salt. 40 minutes rest 4. 3 sets of coil folding with an interval of 40 minutes. 5. Two more hours of dough fermentation. 5. Dough Shaping. 6. Cold fermentation 18 hours. 7. Pizza shaping. 8. Adding topping. 9. Baking at 260°C (500F) with pizza stone 3 minutes. 10. Enjoying🤤🤍 The te
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