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PdfBim’s Sourdough Pizza
Stand mixer- add starter, water, sugar and flour and mix until combine well. Rest the dough for 30 minutes
Add olive oil, lard, and salt. Mix well. Rest the dough at 78° for 30 minutes then stretch and fold rest for 30 minutes then use coil fold every 30 minutes for another 3 sets.
Proof the dough for 2-4 hours at 78° until doubled. Separate into small balls 250 - 300 g. each.
In the little plastic round shape containers brush olive oil all over and shape the dough in to the balls put the dough in the containers then cover the lids (make sure the lids also need to brush the oil to) and rest the dough in the fridge oven night or put in the freezer up to 2 months
In the morning dust the couture top with bread flour and pour the dough out from the container, you will need a lot of extra flour to dusted the wet dough, use your hand to spread the dough and form the edge to create unique sourdough pizza crust, spreads the dough to make it nice circle you will get about 10 inches pizza