All in vain, au levain? Attempt at a funky, fermented, Niki’s style square: Pretty good, but far too thick. Seemed like a lack of dough on stretching out, and the recipe was doubled. Too much, but pretty awesome anyway — crunchy crust, and melt in the mouth, buttery interior.
More or less from Wapo, using 2c flour, 1c au levain and 1c water. Plenty for two pizzas, as it were. + 1tsp diastatic malt power or sugar, and 1.5t salt. Maybe a little olive oil.