Sublime

I made some refinements too, with recipes for smaller batches of dough than those that were in my first book, and for using smaller amounts of flour to start and maintain a levain. This book’s pizza dough recipes are streamlined, and they take less time to make than the pizza doughs in FWSY—but they make better pizza. I decided to abandon my bread

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In this book’s Dutch-oven levain bread process, I have you make up a starter from a refrigerated levain. The final starter feeding on Day 2 has you remove about 400 grams of starter (leaving behind 50 to 60 grams for the buildup for the final dough mix). So, let’s make pizza dough with that extra starter. There will be zero waste and a very good

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