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
Due to a temporary susension of some services by couriers, we are currently unable to offer delivery to Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here.
If you live in Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers