About the Recipe
Yes this dough takes 3 days but it's worth the wait. It creates a more relaxed dough and is better able to retain gas bubbles, resulting in a lighter, more airy crumb.
Ingredients
1/4 tsp yeast100g bread flour110 ml 100g water
290g water
1 tsp honey
1 tsp oil
450g bread flour
50g whole meal or whole wheat flour
1/4 tsp yeast
10g salt
Method
Day 1
Mix until no lumps and leave at room temp overnight.
Day 2
Scoop Day 1 ingredients out into a large bowl.
Add all day 2 ingredients over the top of the day 1 ingredients.
Mix until flour has disappeared.
Cover and leave on the bench for 45 min
Pull and fold x3 times with 45 min proofs
Place in lidded container overnight.
Day 3
Remove gently from bowl onto floured surface
Create 4 portions Reshape dough balls having a tight base, pinch like a dumpling so the dough rises in a ball not flat.
Flour or semolina a tray and cover for 3/4 hours
On a floured surface push outwards to make a wheel, then pick up and stretch further.
Lay flat then use back of your hand to stretch. Into a frying pan to cool bottom then add topping then finish in grill.