Emergency Pizza Bianca? (about 4 hours total)
Had some left over grilled port tenderloin and wanted something to stuff it into.
So: 100% Cheapo AP Flour, 87% HR (overall), 10% Starter (right out of fridge), 2% Salt, 1.5% IDY, 1 tsp sugar, 1 tsp oil. Mix all together, tartine turns every 1/2 hour for 2 hours., rest an hour, form on parchment paper and top with olive oil rosemary and sea salt, rest about 30 min. Onto stone @ 475 deg for about 14 min.
Tasted good. I wish it wouldn't spring quite so much on the stone.......