Four-Hour Pizza al Taglio with Instant Sourdough Yeast
A same-day Roman al taglio at 85% hydration on high-gluten flour, leavened with instant sourdough yeast and built with a flour-water soak plus a few stretch-and-folds for a surprisingly open crumb in about four hours.
A same-day Roman al taglio at 85% hydration on high-gluten flour, leavened with instant sourdough yeast and built with a flour-water soak plus a few stretch-and-folds for a surprisingly open crumb in about four hours.
Ingredients
Method
Combine just the flour and water and let them soak together for about 30 minutes.
Add the salt and instant sourdough yeast and mix for about 5 minutes.
Over a roughly 1.5-hour bulk, give the dough a few sets of stretch-and-folds in the bowl.
Transfer to an oiled pan and let rise about 1 hour, then deflate it in the pan with finger pokes.
Let it rise a final hour, then bake at 550 F on a stone until crisp and golden.
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