Pizza Today - November 2017 - 29

up any crust that may have formed
on the top of the mixture. In this first
stage the batter will be quite pungent.
Don't worry, it will mellow out. You
can now feed your starter for the first
time. Discard 24 ounces of your starter
and replace with 12 ounces of room
temperature water and 12 ounces of
your flour mixture. Mix well. Cover
starter again and wait 24 hours. Repeat
this discarding and feeding process for
seven days. After seven days you can
begin building up your starter. Add
one pound of flour mixture and one
pound of water. Repeat this process for
three more days and you will have 10
pounds of starter. Continue until you
have an adequate amount of starter to
service your volume of dough production. Store your starter in a cool place,
always replenishing what you have
taken from your supply and refreshing by discarding up to 20 percent of
the starter every few days. Replace
with equal amounts of flour and water.
Your starter is not as fragile as people
sometimes believe and can go a few
days without eating.
As the starter sits, it will produce
yeast and acid (but not at the same
rate). The yeast will multiply faster than
the acid will be produced, so a starter
may be lively and active but may not be
highly sour if it has been recently fed.
Like any living entity, your starter is
constantly evolving and developing. As
you maintain your starter you will
become attuned to its constantly
changing nature. You must choose
when to use it after feeding based on
your flavor preference.

Place water in mixer. Add fresh yeast
and dissolve (if using instant yeast, add it
on top of flour, keeping yeast away from
salt). Add starter and whisk thoroughly.
Add flour. Add salt on top of flour.
Mix on slow speed for three minutes
and then begin slowly adding olive oil,
mixing for an additional six minutes until
oil is completely absorbed into flour.
Dough should feel smooth but not oily.
Place dough on table and cover, allow-

ing dough to relax for 10 minutes. Divide
dough into balls and round gently. Place
each dough ball on trays or containers,
brushing with olive oil. Cover dough balls
and refrigerate for 24 hours. Remove
dough from refrigerator and allow it to
reach 60 to 65 F before baking. n
JOHN ARENA owns

Vegas.

Metro Pizza in Las

I LIKE TO COMBINE BOTH STARTER
AND FRESH YEAST IN MY DOUGH RECIPE

for a lighter, airier dough. Here is a
simple formula using your newly created in-house starter:
45 pounds high-protein pizza flour
10 pounds of starter
26 pounds of water (68 F)
2 ounces fresh yeast (or 1 ounce
Instant Dry Yeast)
1.25 pounds Kosher salt
1 pound extra virgin olive oil
N O V E M B E R 2 0 1 7 / P I Z Z AT O D AY. C O M / 2 9


http://www.dutchessbakers.com http://www.dutchessbakers.com http://www.PIZZATODAY.COM

Pizza Today - November 2017

Table of Contents for the Digital Edition of Pizza Today - November 2017

Pizza Today - November 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
At Your Service
Destinations
Knead to Know
Menu Boards
Sauce & Cheese Pairings
Open-Faced Sandwiches
Mac & Cheese Main Dishes
Customer Demographics
Immigration Enforcement
Forced Closure
Road to Pizza Expo
Top 100 Pizza Chains
On the Road: Fire!, Spokane, Wa
On the Road: The Boiler Room, Spokane, Wa
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - November 2017 - CT1
Pizza Today - November 2017 - CT2
Pizza Today - November 2017 - Pizza Today - November 2017
Pizza Today - November 2017 - Cover2
Pizza Today - November 2017 - Commentary
Pizza Today - November 2017 - 4
Pizza Today - November 2017 - 5
Pizza Today - November 2017 - Contents
Pizza Today - November 2017 - 7
Pizza Today - November 2017 - 8
Pizza Today - November 2017 - 9
Pizza Today - November 2017 - Contributors
Pizza Today - November 2017 - 11
Pizza Today - November 2017 - Expo Spotlight
Pizza Today - November 2017 - 13
Pizza Today - November 2017 - Interact
Pizza Today - November 2017 - 15
Pizza Today - November 2017 - Conversation
Pizza Today - November 2017 - 17
Pizza Today - November 2017 - Man on the Street
Pizza Today - November 2017 - 19
Pizza Today - November 2017 - Respecting the Craft
Pizza Today - November 2017 - 21
Pizza Today - November 2017 - At Your Service
Pizza Today - November 2017 - 23
Pizza Today - November 2017 - Destinations
Pizza Today - November 2017 - 25
Pizza Today - November 2017 - Knead to Know
Pizza Today - November 2017 - 27
Pizza Today - November 2017 - 28
Pizza Today - November 2017 - 29
Pizza Today - November 2017 - Menu Boards
Pizza Today - November 2017 - 31
Pizza Today - November 2017 - 32
Pizza Today - November 2017 - 33
Pizza Today - November 2017 - Sauce & Cheese Pairings
Pizza Today - November 2017 - 35
Pizza Today - November 2017 - 36
Pizza Today - November 2017 - 37
Pizza Today - November 2017 - Open-Faced Sandwiches
Pizza Today - November 2017 - 39
Pizza Today - November 2017 - 40
Pizza Today - November 2017 - 41
Pizza Today - November 2017 - Mac & Cheese Main Dishes
Pizza Today - November 2017 - 43
Pizza Today - November 2017 - 44
Pizza Today - November 2017 - 45
Pizza Today - November 2017 - Customer Demographics
Pizza Today - November 2017 - 47
Pizza Today - November 2017 - 48
Pizza Today - November 2017 - 49
Pizza Today - November 2017 - Immigration Enforcement
Pizza Today - November 2017 - 51
Pizza Today - November 2017 - 52
Pizza Today - November 2017 - 53
Pizza Today - November 2017 - Forced Closure
Pizza Today - November 2017 - 55
Pizza Today - November 2017 - 56
Pizza Today - November 2017 - 57
Pizza Today - November 2017 - Road to Pizza Expo
Pizza Today - November 2017 - 59
Pizza Today - November 2017 - 60
Pizza Today - November 2017 - 61
Pizza Today - November 2017 - Top 100 Pizza Chains
Pizza Today - November 2017 - 63
Pizza Today - November 2017 - 64
Pizza Today - November 2017 - 65
Pizza Today - November 2017 - On the Road: Fire!, Spokane, Wa
Pizza Today - November 2017 - 67
Pizza Today - November 2017 - 68
Pizza Today - November 2017 - 69
Pizza Today - November 2017 - On the Road: The Boiler Room, Spokane, Wa
Pizza Today - November 2017 - 71
Pizza Today - November 2017 - 72
Pizza Today - November 2017 - 73
Pizza Today - November 2017 - 74
Pizza Today - November 2017 - 75
Pizza Today - November 2017 - 76
Pizza Today - November 2017 - 77
Pizza Today - November 2017 - Pizza Today Yellow Pages
Pizza Today - November 2017 - 79
Pizza Today - November 2017 - 80
Pizza Today - November 2017 - 81
Pizza Today - November 2017 - 82
Pizza Today - November 2017 - 83
Pizza Today - November 2017 - 84
Pizza Today - November 2017 - 85
Pizza Today - November 2017 - The Marketplace
Pizza Today - November 2017 - 87
Pizza Today - November 2017 - 88
Pizza Today - November 2017 - 89
Pizza Today - November 2017 - 90
Pizza Today - November 2017 - 91
Pizza Today - November 2017 - 92
Pizza Today - November 2017 - 93
Pizza Today - November 2017 - 94
Pizza Today - November 2017 - 95
Pizza Today - November 2017 - 96
Pizza Today - November 2017 - Reader’s Resource
Pizza Today - November 2017 - Mike’s Monthy Tip
Pizza Today - November 2017 - Cover3
Pizza Today - November 2017 - Cover4
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