Sometimes we just love stealing some dough from the batch we prepared for our weekly bread baking, turn it into a flat round, throw a few toppings on top of it – here: tomato sauce, artichokes, radicchio, cheese – and bake it on the hot stone. In this case we ended up with a whole-wheat-sourdough-crust pizza, and it was pretty awesome indeed! The bread turned out okay, too.
For the dough:
Starter
100 g water
100 g whole wheat flour
tsp of sourdough culture
Soaker
200 g water
100 g whole wheat flour
100 g cracked rye
Final dough
Starter and Soaker
360 g water
550 g flour (whole wheat and all purpose – 50/50)
18 g salt
