Tomato Pizzas and Pitas with the same dough

Here's about 1 kg of dough that is half strong Tipo 00 and half khorasan wheat high extraction flour. It was leavened at room temperature for approx 16 hours using only 10 grams of cold unfed sourdough starter. Three-quarters of the dough were used for three pizzas and one-quarter became two pitas. The baking stone was preheated at 500F for 30 minutes. Each pizza took 7-8 minutes to cook and each pita about 2 minutes per side.

Recipe: https://breadtopia.com/tomato-pizza-and-pitas-with-khorasan-flour/

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