Sourdough pizza crust by Ethan Spiezer的烹饪做法，大厨教你详细做法

用料  

Sourdough pizza crust by Ethan Spiezer的做法  

1. Dissolve 25g starter at peak rise in 200g water, then mix with 200g bread flour. Cover and set aside for 16-20hrs

2. Mix poolish with 400g bread flour, 15g salt and 217g cold water. Ball up and bake 6-12hrs later. Or place in the fridge up to 6 days. Take out of fridge 6-12hrs at room temperature before baking.

3. Makes 4 small pizzas