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 silver bag sent with the pizza mix is 40 grams of flour mix) with 60 grams of lukewarm water. Leave it on the counter in a warm place for 24 hours (preferably around 25 degrees C) to activate it.

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 - room temp proofing
24 hours proofing: 60 g preferment dough
18 hours proofing: 85 g preferment dough
12 hours proofing: 100 g preferment dough

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

Pizza - cold temp (in the fridge) proofing
48 hours proofing: 30 g preferment dough. Mix into the dough and leave on the counter for 4 hours. then shape into pizzza balls and place them in the fridge for another 42-43 hours. Take them out of the fridge one hour before you want to start shaping and baking the pizzas.

The 72 hours proofing. Still 30 g preferment dough. But this time only leave the dough for 45-60 minutes on the counter before shaping the pizza balls. Then into the fridge for 3 days :- well about 70 hours).

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.