I am making flat bread, it won't be pizza, but hopefully it will be delicious. So far, I have been hydrating the following:
8 oz. King Arthur Guinevere Pastry Flour
8 oz. King Arthur Bread flour
12 oz. warm water
1/2 teaspoon sea salt
All measurements are by weight. The autolyse process was allowed to sit at room temperature for 40 minutes. Autolyse, it ain't pretty.
I then added:
1/4 cup sourdough starter
This was allowed to sit for 1 hour. Then it was kneaded with some bench flour to develop the gluten. Another rest, this time, the big sleep, into the refrigerator overnight. The dough was pulled on Sunday morning, allowed to rest for two hours at 67F, because that is what the kitchen was. I went to coffee for two hours. Made up some dough balls, with a light final kneading. Here is the final proof balls.
Pizza Two was prepared with shredded potatoes, parmigiana cheese, Phu Quoc black pepper and Arbequiba extra virgin olive oil. As you can see, there was a little more creativity with the shaping of the pizza. It got even more creative becauce I spilled the olive oil onto the peel, this is never a good thing.