Sour Hook Pizza Blanca

Makes 8-slices  

Calories: 205  

Carbs: 23 g  

Fiber: 0 g  

Protein: 8 g  

Grade: B-  

Cost: $0.74

66% (365g)

1. STARTER 

   1. • 6 g starter

      • 12 g water

      • 12 g Double Bubble

2. SPONGE (BUBBLE 8-hours) 10AM

   1. • STARTER 

      • 30 g water

      • 30 g Pizza Mix

3. DOUGH (1-hour autolyze) 6PM

   1. • 92 g water

      • 162 g Pizza Mix

      • 8 g oil

      • 8 g salt

      • 5 g sugar

4. SOUR HOOK process 1-hour (7PM)

5. PROOF BOX for 2-hours

6. BALL then REFRIGERATE at least 12-hours

7. BENCH REST 4-hours

8. STRETCH, DRESS, and FIRE

9. TOPPINGS

   1. • 100 g mozzarella

      • 30 g pepperoni

      • 35 g onion

      • 35 g peppers

      • 35 g olives

      • 80 g sauce

10. WHITE SAUCE

    1. • 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

11. COOL and FINISH with 

    1. • 10 g pesto sauce (2 t)