Natural (slow) fermentation pizza dough recipe using levain (sourdough, lievito madre, sourdough, sourdough). Long fermentation pizza. Specific recipe for wood oven

🚨 For this recipe we use 00 Caputo cuoco flour (13% protein and W 300-320)
Note: If you use a weaker flour, I suggest reducing the water to 190-195ml.

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🚨 How to refresh levain (make it very active)
Levain Bait - 20g
Flour - 40g
Water - 40g
Mix everything and let it double in size. This should take an average of 4-6 hours.
If your levain is taking longer than this to double, refresh more than once until you reach that time. That way, you know when he's active enough.

Ingredients
Levain - 50g
Flour - 330g
Iced Water - 200ml
Salt - 8g

Maturation 24 hours in refrigerator
🚨 When you remove from the fridge, leave the balls at room temperature until they double in size. This is the right time to bake the pizzas. This should take around 5-6 hours.

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