425 grams Bob’s Red Mill flour
100 grams Bob’s Red Mill flour held in reserve
3/4 tsp dry yeast
45 grams active natural starter
340 grams water
a drizzle of olive oil
mix together all but reserve flour in mixer, mix at low speed for 1 minute, rest for 20 minutes, mix on low for 5 minutes, add in reserve flour slowly over 3 minutes while mixer continues until flour is well incorporated, rest 20 minutes, separate into 3 balls, cold rise for 72 to 120 hours. Bake at 550 or above… it a make a nice pizza pie!
