Makes 8-slices
Calories: 205
Carbs: 23 g
Fiber: 0 g
Protein: 8 g
Grade: B-
Cost: $0.74
66% (365g)
STARTER
6 g starter
12 g water
12 g Double Bubble
SPONGE (BUBBLE 8-hours) 10AM
STARTER
30 g water
30 g Pizza Mix
DOUGH (1-hour autolyze) 6PM
92 g water
162 g Pizza Mix
8 g oil
8 g salt
5 g sugar
SOUR HOOK process 1-hour (7PM)
PROOF BOX for 2-hours
BALL then REFRIGERATE at least 12-hours
BENCH REST 4-hours
STRETCH, DRESS, and FIRE
TOPPINGS
100 g mozzarella
30 g pepperoni
35 g onion
35 g peppers
35 g olives
80 g sauce
WHITE SAUCE
25 g butter
pinch pepper flakes
1/8 t garlic salt
pepper
1 t flour
30 g milk (2 T)
30 g ricotta (2 T)
15 g Romano
COOL and FINISH with
10 g pesto sauce (2 t)