Neapolitan Pizza with Pizza Party WFO

[phillypizzafan]

So it‘s like: 21-24 Hours Room Temp ferment (at least 8 Hours in Balls), 65-68% Hydration, Caputo Pizzeria Flour, 8-10% Ischia SD, 2.7% Salt. WFO heated with bone-dry beech wood. Floor between 480-530*C. Check these out. The first margh is probably one of my favourite Pies ever of mine!

Don,
Amazing pies! I have really enjoyed reading through your journey here.

I am new to SD so have a silly question. When someone says "8-10% Ischia SD", is that total SD / total flour?  Does total flour include the flour in the SD?

Example,

Say I start with 600g of flour and then want to add 10% SD. Should I add 60g of SD to the 600 (bringing the new total to 660)? Or should I downsize my original weight to 540g so when I add 60g of SD, it's 10% of the new total?

Or is this based on total weight and not just weight of flour?

Any help appreciated. Thanks.

[Don Luigi]

Don,
Amazing pies! I have really enjoyed reading through your journey here.

I am new to SD so have a silly question. When someone says "8-10% Ischia SD", is that total SD / total flour?  Does total flour include the flour in the SD?

Example,

Say I start with 600g of flour and then want to add 10% SD. Should I add 60g of SD to the 600 (bringing the new total to 660)? Or should I downsize my original weight to 540g so when I add 60g of SD, it's 10% of the new total?

Or is this based on total weight and not just weight of flour?

Any help appreciated. Thanks.

It’s the % of total flour weight. For 1kg of Flour 10% SD would mean 100gr of SD Culture. You could up your salt a bit if using that much SD but I never do. The SD adds a level of flavour that never made me feel I should put more salt into the dough.

[phillypizzafan]

It’s the % of total flour weight. For 1kg of Flour 10% SD would mean 100gr of SD Culture. You could up your salt a bit if using that much SD but I never do. The SD adds a level of flavour that never made me feel I should put more salt into the dough.

Got it. Thanks so much!