Growing up Friday's meant pizza in my parents home, along with some very cheesy, terrible family TV viewing. It is a habit - the pizza, not the cheese-ball TV - that I have come back to again and again.
Sourdough Pizza crust (based on KA recipe)
100 grams starter discard; 65 grams warm water; 155 grams unbleached AP flour; 1/2 teaspoon salt; 1/4 teaspoon dry yeast
Rise in oiled bowl till doubled, 2-4 hours. Turn out and form into disk, rest 15 minutes. Stretch to shape; let rise. Preheat oven w/ stone to 500F, cook 12-14 minutes, last minute under broiler.
I like the crispness this dough can achieve in my oven, and how well it holds up even when very thin. It is also very extensible and easy to stretch. However, I'm missing a bit of chew so I'll probably try some kneading next time.
Toppings today where jarred sauce (meh), olive, onion, pepper, GimmeLean sausage w/ added Italian sausage spices, Daiya cheese.
- JBT's Blog
- Log in or register to post comments
Looks like a traditional Neapolitan pie baked in a scorching hot wood fired oven!