Overnight levain pizza dough
Makes 5 dough balls
Pizza flour- 900g
Mature active levain- 180g
1. Autolyse the flour and water for 20-30 minutes
2. Mix in the salt and levain with a wet hand
3. Fold the dough 3-4 times over the next 2 hours then set aside for a further 10 hours (overnight)
4. Divide the dough into 5 medium tight balls and dust with flour
5. Chill for 5/6 hours
The dough will keep in the fridge for 2/3 days covered
Added by: Oliver Needham
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers