48 Hour Sourdough Pizza Dough At 70% Hydration Mixed In The Famag IM5S

Today we make some homemade pizza dough using sourdough starter. I opted for a 48 hour fermentation which meant that I had to use quite a lot of sourdough in the pizza dough ingredients. The quantity of sourdough starter meant that there was a lovely sour taste to the pizza crust. This was the tastiest pizza dough that I have ever made. All that sourdough and the combination of 70% hydration produced a lovely light dough which was full of flavour.
The ingredients were autolysed and mixed using a Famag IM5S High Hydration spiral mixer. Mixing time was reduced due to autolysing the flour for hours before.
Scoop 10% off pizza making goodies if your in the uk here piratespizzasha...
#pizza #pizzadough #famag #im5s #manitoba #biga #pizzaparty #sourgough
The Pizza Ramblings Facebook group. www.facebook.c...
This is where I get my supplies from : www.adimaria.c...
Silicone lids : www.amazon.co....
Dough ball tubs : www.amazon.co....
Precision scales for weighing yeast : www.amazon.co....
Plastic scraper : www.amazon.co....
Steel scraper : www.amazon.co....
My oven is a pizza party bollore : www.pizzaparty...
Dough trays
Lid www.solentplas...
Tray www.solentplas...