Pizza

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dancing james in reply to @Thrustvector

This is the version I have been using. Generally ambient prove for over 30 hours.

https://www.goodtoknow.co.uk/food/make-sourdough-pizza-398823

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sodha in reply to @dancing james

15g of starter to 1.68kg of flour? is that a typo?

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kboy in reply to @sodha

Doubt it. I had 0.3 grams of yeast to 1kg of flour for my last round of pizzas, worked great. Took a good 24 hrs to get it going though, and I'd assume that dough would need similar times if not longer to get going at room temp

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