Re:The physics of baking good pizza
by sgc on Monday July 02, 2018 @10:33AM
(#17441946)
It's not a formula! Take it out when you start prep for the evening, so it's at least 90 minutes before first use. But pizza made at close will be different than pizza made at the beginning of the shift.
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Forgot to mention: It is a perpetual starter--take a pizza worth of dough to start the next batch (for maybe 100 pizzas).
To add, I think perhaps the levain makes it develop to a good state faster such that 2 days is fine as opposed to the 3+ I seem to need with no levain, if you want the nice spotted and bubbly dark and light pattern as opposed to the even golden brown.
For sure a live starter makes things move extremely fast. We would usually leave it at room temp for a shift and then refrigerate. I have seen people talking about 5+ days here. That would leave a spoiled batch using this faster method. 4 days tops usually.