u/Jzaharek53

-Classic cheese (whole milk low moist mozz + aged provolone + pecorino)
-Pepperoni, hot honey, ricotta and basil
-Hawaiian (grilled pineapple, caramelized onions, pancetta)

00 flour: 311 g
Whole wheat flour: 40 g
Sifted high-extraction flour: 40 g
Water: 248 g (66%)
Sour Dough starter: 64 g
Salt: 10.4 g
Olive oil: 4 g
Sugar: 2.4 g
Diastatic malt powder: 0.8 g
Water temperature: 76°F

48 hour cold ferment

00 flour 216 g
Whole wheat flour 30 g
Sifted high-extraction flour 30 g
Water 162 g
Sourdough starter 48 g
Salt 7.5 g
Olive oil 3 g
Sugar 1.8 g
Diastatic malt powder 0.9 g

Whole milk – part skim Mozz + 6 month aged provolone

48 hours in the fridge.

550°