Crispy, chewy, and fermented low and slow. Lakanto Golden Monkfruit and Erythritol Sweetener works quietly in the dough, promoting browning and subtle sweetness in the crust.
Active Prep: 30 mins
Rise Time: 12-30 hours
Bake Time: 20-24 mins
Servings: (2) 10" pizzas
INGREDIENTS
250g bread flour
200g whole wheat flour
100g fed starter
335g warm water
1 tbsp Lakanto Golden Monkfruit and Erythritol Sweetener
10g fine sea salt
In a large bowl, combine the flour, active starter, warm water, Lakanto Golden Monkfruit and Erythritol, and salt. Mix until a shaggy dough forms with no dry flour remaining. Cover and rest 30 minutes, then knead 6–8 minutes until smooth, supple, and elastic. The dough should feel soft and slightly tacky, not sticky.
Cover and ferment at room temperature for 4–6 hours, until noticeably puffy and increased in volume by about 50%. Divide into 2 equal portions and shape it into tight dough balls. Place in lightly oiled containers, cover well, and refrigerate 8–24 hours.
Remove the dough from the refrigerator and allow it to rest 1 hour at room temperature. Gently stretch each dough ball on a lightly floured surface into a 10-inch round, preserving the airy edge.
Transfer to baking sheet or preheated pizza stone and par bake at 450°F for 8–10 minutes. Add toppings and return to the oven for another 10–12 minutes, until the crust is deeply golden and the cheese is bubbling and blistered.
