Sourdough Pizza/Flatbread Dough by Chef Ed Tatton
Follow this recipe from Chef Ed Tatton to achieve a very versatile sourdough pizza/flatbread dough that can be used for pizza, flatbread, naan, pita and more.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.
Ingredients
- 50 g sourdough starter
- 80 g water
- 75 g bread flour
- 25 g whole wheat flour
- 480 g (87.5%) organic bread flour or organic 00 flour
- 60 g (12.5%) organic whole wheat flour
- 380 g water (75-79˚F/24-26˚C)
- 80-100 g (15-18.5%)* Levain (from above)
- 13 1/2 g (2.5%) salt
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