48 Hour Sourdough Pizza Dough At 70% Hydration Mixed In The Famag IM5S

Today we make some homemade pizza dough using sourdough starter. I opted for a 48 hour fermentation which meant that I had to use quite a lot of sourdough in the pizza dough ingredients. The quantity of sourdough starter meant that there was a lovely sour taste to the pizza crust. This was the tastiest pizza dough that I have ever made. All that sourdough and the combination of 70% hydration produced a lovely light dough which was full of flavour. The ingredients were autolysed and mixed using a Famag IM5S High Hydration spiral mixer. Mixing time was reduced due to autolysing the flour for hours before. Scoop 10% off pizza making goodies if your in the uk here http://piratespizzashack.refr.cc/step... #pizza #pizzadough #famag #im5s #manitoba #biga #pizzaparty #sourgough The Pizza Ramblings Facebook group. https://www.facebook.com/groups/82708... This is where I get my supplies from : https://www.adimaria.co.uk/ Silicone lids : https://www.amazon.co.uk/gp/product/B... Dough ball tubs : https://www.amazon.co.uk/gp/product/B... Precision scales for weighing yeast : https://www.amazon.co.uk/gp/product/B... Plastic scraper : https://www.amazon.co.uk/gp/product/B... Steel scraper : https://www.amazon.co.uk/gp/product/B... My oven is a pizza party bollore : https://www.pizzapartyshop.com/en/ Dough trays Lid https://www.solentplastics.co.uk/lid-... Tray https://www.solentplastics.co.uk/6-9-...