Bulked up the pizza dough for extra guests and recorded the quantities for future reference. This batch made enough dough for 2 large pizza and 4 small pizza bases, plus six mini bases for individual dessert pizzas.
Thursday Evening
| Leaven (prepared on day T-1 last week) | All of it (about 100g) |
| Spring water | 150g |
| Rye flour | 50g |
| Wholemeal flour | 50g |
| White flour | 100g |
Mix all ingredients and tip into a 1 litre jug. Cover jug with plastic wrap and perch on top of the fridge towards the back for 24 hours.
Friday Evening
| Starter (prepared the day before) | |
| Spring water | 870g |
| Olive oil | 45g |
| White bread flour | 1200g |
| Rye flour | 20g |
Scoop 50g of starter into a small bowl with all the rye flour and 30g water, then mix vigourously to make a smooth paste. Pour mixture into a clean jar, seal and store in the refrigerator for next week’s pizza.
Mix remaining ingredients, and follow instructions from the T-1 section of the new regimen post.
Saturday Evening
Follow instructions from the T-0 section of the new regimen post.
cook in shorts 
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