To make a sourdough version of our pizza or focaccia, you first have to make a preferment by mixing up to 40g of preferment mix (the small bag sent with the pizza mix is 40 grams) with 60 grams of water. Leave it on the counter in room temperature to activate it for 24 hours.

Depending on how much time you then have before the actual baking, use the following amount of preferment instead of yeast (for a 400 g bag of pizza mix) - and proof the focaccia/pizza approx. according to the schedule below (also in room temperature):

Focaccia
24 hours proofing: 60 g preferment dough
18 hours proofing: 85 g preferment dough
12 hours proofing: 100 g preferment dough

Pizza
24 hours proofing: 30 g preferment dough
18 hours proofing: 42 g preferment dough
12 hours proofing: 50 g preferment dough

When baking sourdough versions you should add a bit more time in the oven (+2-3 mins for pizza, +5 mins for focaccia). And remember to start you oven an hour
before you need to bake.