Pammy's Kitchen

Naturally fermented, crisp and chewy, with big bubbles and serious flavor.

Levain (6–8 hrs before mixing):

• 50g active sourdough starter

• 50g bread flour

• 50g water

→ Let rise at room temp until doubled and bubbly.

Final Dough:

• 500g bread flour

• 330g water (for autolyse)

• 100g ripe levain

• 12g salt

• 20g water (for dissolving salt)

• 15g olive oil

Method:

– Mix flour + 330g water until no dry bits remain. Cover and rest 30 min (autolyse).

– Add levain and mix until mostly combined.

– Dissolve salt in 20g water and mix in. Add olive oil and knead (you can use a dough hook at low speed ~4–6 min).

– Bulk ferment 4–6 hrs at room temp, doing 3–4 stretch & folds during first 2 hrs.

– Transfer dough to an oiled container or silicone proofing basket. Cold ferment in fridge for 24–48 hrs.

Day of Bake:

8. Remove dough from fridge. Turn out onto floured surface and divide into 2 balls (~500g each).

9. Gently shape into tight balls. Cover and rest at room temp for 1–2 hrs.

10. Stretch into 10–12” rounds, leaving the edges airy.

11. Add sauce + toppings.

Bake:

Preheat pizza stone/steel at 500–550°F (260–285°C) for at least 45 min.

Launch pizza onto stone (use semolina on your peel).

Bake 6–8 min until bubbly, blistered, and golden.