Tellegio and Bosc Pear Pizza FERMENTATION
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Ingredients
  • 800 G room temperature water
  • 160 G Leaven
  • 60 G Wheat Germ
  • 450 G Bread flour
  • 225 G Rouge de Bordeaux
  • 225 G Einkorn
  • 22.5 G fine sea salt
Instructions
  1. Bulk Fermentation Mix: Pour all the water in a large Pyrex or metal bowl with the Levain and mix with your hand to break up the levain. Pour the flour mix and wheat germ in the bowl and mix well with a spoon.
  2. Leave this to autolyze for 4 hours covered at room temperature. It will rise noticeably but not doubled.
  3. Final Mix: After 4 hours, add the salt as you knead the dough with wet fingers folding the dough upon itself. Turn the bowl around after each fold being sure not to “de-gas” the dough- (you want the gasses that have already built-up flavor.) Fold and press down approximately 20 times to get a tight gluten structure and distribute the salt.
  4. Cover and let sit at room temperature for 3 hours to rise again.
  5. After 3 hours, cover with plastic wrap and transfer to the refrigerator at 34 degrees overnight or refrigerate for up to 10 hours.
  6. Cutting and Forming: (Note: if this were for a loaf of bread, this would be another fold stage, but because it is pizza dough it will be folded and formed into four dough balls.)
  7. In the morning bring the bowl out of the refrigerator. Now you should see the dough risen considerably and the dough pressing against the plastic wrap.
  8. Keep covered at room temperature for 1 hour.
  9. After the hour, lightly flour the counter with Rouge de Bordeaux and, using a plastic dough scraper, turn the bowl on its side and gently pour the dough on the floured table.
  10. Gently cut the dough in quarters and weigh each quarter to 450 grams. You may have just a little left over.
  11. With floured hands, gently fold and knead each dough ball by pressing your fingers underneath while pulling on the gluten net on top. Each dough ball should have a tight top with no tears to the gluten. If the dough is too sticky, dab it in the flour and keep your hands floured. Gentle dry touch is the key.
  12. Oil a large tray with extra virgin olive oil and transfer all four balls to it. Lightly oil the top of the balls and cover with plastic wrap. Let sit at room temperature for 1-2 hours. You will see the growth starting again.
  13. Pre-heat the oven to 550 Degrees.
Recipe by Pizza Today at https://pizzatoday.com/recipes/dough-breads/ancient-grain-sourdough-tellegio-and-bosc-pear-pizza-from-scratch