Sourdough Pizza

Toast
Scootsmcgreggor on 16 May 2020 at 23:16

I generally make my pie dough with a stiff ADY preferment but decided to convert the formula to use my stiff sourdough for a change. Came out quite good I’d say, though I think I prefer commercial yeast for pizza. The stiff preferment was noticeably less sour than the last time I made pizza dough with my starter, but this is still too sour for my liking. Will probably give this a shot again in a while and see if I can tweak the formula to reduce the sourness some more. 

I've made good tasting pizza crust with durum flour (actual flour, not semolina) and separately with a mix of hard white spring wheat flour and Kamut brand khorasan flour.

Durum and Kamut seem made for flatbread, which seems well-known in South Asia, but not so much elsewhere.

 

Same grain, different granule size.  Semolina is gritty, like sand, it's not really-truely a "flour".  "Durum _flour_" is milled to a granule size like other flour.

"Durum Semolina" --> gritty.

"Durum flour" --> floury.

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"Durum semolina" also known as "semolina" is always all endosperm, no bran/germ.  (Ok, there may be rare exceptions.)

"Durum flour" needs further specification to let you know if it is refined (endosperm only), or "high extraction" (some bran/germ), or "whole grain" (all the bran/germ).  (Just like wheat flour.... "flour" is not "flour" is not "flour.")

See products and pictures at:  www.centralmilling.com/store

"Fancy durum flour" and "extra fancy durum flour" mean refined, endosperm only.  (There may be some distinction between "fancy durum flour" and "extra fancy durum flour" that I am not aware of.) 

Welcome to the imprecise vocabulary of baking!

Am waiting on my mill (GrainMaker).  Besides making bread, I want to freshly-mill Durum for making pasta.  Am going through the pasta recipes now for inspiration.

Thanks again!