Sour Hook Pizza

Makes 8-slices 

Calories: 175

Carbs: 21 g 

Fiber: 0.5 g 

Protein: 7 g 

Cost: $0.57

68%

1. STARTER (BUBBLE 12-hours) [@10 PM]

   • 6 g starter

   • 12 g water

   • 12 g Double Bubble

2. SPONGE (BUBBLE 5-hours PROOF BOX) [@10 AM]

   • STARTER 

   • 30 g water

   • 30 g Pizza Mix

   • 5 g sugar

3. DOUGH (1-hour autolyze) [@3 PM]

   • 92 g water

   • 162 g Pizza Mix

   • 8 g oil

   • 8 g salt

4. SOUR HOOK PROCESS for 1-hour [@4 PM]

5. PROOF BOX for 2-hours [@ 5 PM]

6. REFRIGERATE [@ 7 PM]

7. PUNCH-DOWN and BENCH REST 4-hours prior to FIRING at 800+ degrees for about a minute

8. TOPPINGS

   • 100 g mozzarella cheese, shredded

   • 25 g peppers, sliced

   • 25 g onion, sliced

   • 60 g Fresh Pizza Sauce (after firing)

   • 40 g olives, sliced (after firing)

   • 50 g mushrooms, sauteed (after firing

9. FIRE at 800-degrees for 90-seconds then 30-second REST in OVEN [@ 5 PM]

PIZZA SAUCE

1. BLITZ LIGHTLY and REST

• 450 g fire tomatoes, drained

• 1 clove garlic

• 1/4 t salt

• Pepper

• 1 T fresh basil

• 1/16 t rosemary powder

• 1/16 t fennel powder

• Pinch Aleppo peppers