Ever try to half a formula in your head when you're trying to get ready for work at the same time? Wednesday AM I decided to mix up a new-to-me formula but halve it, and I was running late, and so it took me a bit to notice the liquid-ness
of the batch... When I realized I'd halved the flour, salt and yeast but not the water, I decided it was time to try a Sicilian
I'm thrilled with the result. I let it room-temp ferment all day ~8 hours at mid-high-70's then poured it into oiled pan and refrigerated it, covered, for 40 hours or so. Let it "rise" at room temp this morning for ~3-4 hours, then drizzled on EVOO and sprinkled sea salt and baked at 450 until done. A touch moist in the middle but crunchy and delicious, great flavor. Really good to eat.
500g Caputo Pizzeria
550g spring water
14g sea salt
1/8 tsp IDY