- 250 grams whey (can use water instead)
- 200 grams water
- 170 grams sourdough starter/discard
- 42 grams honey
- 10 grams yeast
- 100 grams semolina (can use AP)
- 100 grams 00 flour (can use AP)
- 430 grams AP flour
- 12 grams salt
- 56 grams olive oil
- Whisk together whey, water, sourdough, honey, and yeast
- Let autolyze for 5-10 minutes
- Add the flour and salt, mix until shaggy
- Add olive oil, knead it in by hand
- Cover with wet towel or saran wrap
- Do 3 sets of stretch and folds – one every 20 minutes
- Once dough is at least doubled in size – move over to baking pan
- Let rest 20-30 minutes
- Coat the top with olive oil and use your fingertips to lightly press the entire surface
- Bake for 25 minutes at 425* F
Pizza style
After 15 minutes add cheese and pepperoni or any other toppings you desire then place back in the oven for another 10 minutes. Check out my other recipes for pizza sauce and homemade mozzarella.
Dipper style
I like to use flavored olive oil in the bread and then top with a little sea salt before baking. Then serve with flavored balsamic vinegar. In the picture above I used a 50/50 mix of blood orange olive oil and lemon olive oil. Then served it with peach balsamic. It was amazing!!