Double-levain pizza dough from Pizza Practice: Doughs, Techniques + Toppings (page 166) by Tara Jensen

  • high-extraction flour
  • salt
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  • Serves : 4 rounds, 250 g each

  • EYB Comments

    Can substitute sifted flour for high-extraction flour. Levain 1 ferments for 8 to 10 hours overnight; levain 2 ferments for 2 hours; dough refrigerates for at least 2 hours or up to 24 hours.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sifted flour for high-extraction flour. Levain 1 ferments for 8 to 10 hours overnight; levain 2 ferments for 2 hours; dough refrigerates for at least 2 hours or up to 24 hours.

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