Whole Wheat Sourdough Large Naan and Pizza

Pizza with “Maine Whole Cherrystone Clams” and “Piave” cheese

Large Naan Breads

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.

Dough after removing from the refrigerator

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.

Naan before baking

Bake Naan breads first for 10 minutes at 500F .

Naan

After removing Nann breads, wait until the oven reaches 500F again.

Pizza dough

Prick the pizza dough and add topping. Bake for 10 minutes.

Submitted to Yeastspotting.