"Choose Your Own Adventure" Pizza Dough – Cairnspring Mills
This recipe has been contributed by the friend of the mill Dan Richer. Here's an excerpt of what he had to say about it in his book "The Joy of Pizza: Everything You Need to Know." "This recipe most...
Ingredients
- 100 grams starter
- 100 grams water
- 100 grams Glacier Peak bread flour or Sequoia all-purpose flour
- 800 grams Glacier Peak Bread Flour (or a mix of Glacier Peak and Sequoia)
- 600-650 grams warm water
- 200 grams sourdough starter
- 18 grams fine sea salt
- Extra virgin olive oil, for oiling
- Rice flour, for dusting the peel
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