i turned into pizza an hour ago.
200g BCBF flour
55g warm water
55g room temp sam adams latitude 48 ipa
1/64tsp yeast, barely. i did a 50g flour and 55g beer/sugar/yeast poolish. salt and 50g/55g flour/water was mixed seperately and let both sit for an hour. combined in a bowl, tore up dough into little bits and poured the oil over them. kneaded it all together squeezing between fingers for two minutes, then added the remaining flour, stretch and fold about 4 times, then set to proof in seperate bowls for overnight.
the dough was divided 25/25/50.
sauce is 6in1 with basil black pepper garlic sugar salt and bertollio olive oil.
cheese on top one is 50/50 stella, bottom is wet pack gio russio or something mozz
pies are 10" and 5.5" baked at 550 on lowest rack in dual element oven for about 6-7 mins