Unintentional High Hydration dough

[MightyPizzaOven]

Last Friday I made no knead dough, 400g High gluten flour, 350 g water, 2 tsp slat and 10 g Ischia starter... I intended to use 500 g of flour. I balled them Saturday morning, dough was very sticky... I still have them in the fridge.

Should I discard and start over? or I can still use them?

[TXCraig1]

Make a Sicilian pie or some focaccia-type bread.

[Serpentelli]

Or a Detroit style pizza

John K

[MightyPizzaOven]

I am new to all of the above.... all sound good

[MightyPizzaOven]

I used my cast iron girdle with MPO to bake my Unintentional High Hydration Sourdough (87%).  Not sure what type of pizza can be classified under. Regardless, it tasted great.

<a href="http://youtu.be/BeehruNjUbY" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/BeehruNjUbY</a>

[Chicago Bob]

I used my cast iron girdle with MPO to bake my Unintentional High Hydration Sourdough (87%). 

Pizza looks faantastic Bert! 

And wow, with all that yummy cheese on there.....I hope you'll let me borrow your cast iron girdle when I make one. 

Bob

[MightyPizzaOven]

Thanks Bob,

oops  I am a really bad in spelling even when when I use spell checker.

[f.montoya]

Man, I've done this before myself! What I did was spread out the dough on sheets of baking paper, load them up with pre-cooked pepperoni, onions and whatnot, toss in some leftover pizza sauce and cheese, fold over and seal them up as calzones. Then I break a few holes in them to allow the steam to escape and slide them onto my pre-heated baking stone at 550f. I must say that 80+ % hydration calzone crust is mighty good! And it's not that hard to work with on paper baking sheets. 

[MightyPizzaOven]

f.montoya that sound really good