600 g whole wheat sourdough, mature, 100% hydration
622 g water
17 g salt
1002 g whole wheat flour
In a large mixing bowl combine the ingredients listed above and knead the dough for 10 minutes. Let ferment at room temperature for 2 hours 30 minutes. Then refrigerate the dough for 4 hours.
Divide the dough into 4 pieces and shape into balls. On the slightly floured work surface, flatten each ball of dough with your hands and let relax for 15 minutes.
Then preheat your oven and pizza stone(s) to 500 F. Roll out each ball into a disk.
Bake Naan breads first for 10 minutes at 500F .
After removing Nann breads, wait until the oven reaches 500F again.
Prick the pizza dough and add topping. Bake for 10 minutes.
Submitted to Yeastspotting.