Author Topic: Tonight's soughdough pizza  (Read 940 times)

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Offline dhorst

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Tonight's soughdough pizza
« on: June 09, 2013, 10:22:03 PM »
Garlic scape pizza.


Offline dhorst

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Re: Tonight's soughdough pizza
« Reply #1 on: June 09, 2013, 10:26:49 PM »
Crumb shot.

Offline dhorst

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Re: Tonight's soughdough pizza
« Reply #2 on: June 09, 2013, 10:28:55 PM »
The boys white pizza with scapes.

Offline dhorst

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Re: Tonight's soughdough pizza
« Reply #3 on: June 09, 2013, 11:04:22 PM »
These were made with a dough with Occident flour, Calambria starter, salt, a touch of honey and cold H20.  Gentle mix in the kitchen aid mixer, and then four stretch and folds over the course of an hour and a half.  It bulked proofed in the fridge for three days.  Rounded on the counter for and hour and a half.  I would have liked it to sat longer on the counter, but we got home late from the movies and needed to move things along.  I'm going to use less starter the next time--she was quite healthy and the dough rose a bit more than I intended in the fridge.

Offline Chicago Bob

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Re: Tonight's soughdough pizza
« Reply #4 on: June 09, 2013, 11:23:45 PM »
Oh my...that first one really expresses your artistic side D.  :)
Both are faaaantastic looking pies....bet ya'll got yer grub on with those beauties!  :chef:
"Care Free Highway...let me slip away on you"

Offline deb415611

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Re: Tonight's soughdough pizza
« Reply #5 on: June 10, 2013, 07:04:31 AM »
those look great ,  I need to find some garlic scapes

Offline RJE

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Re: Tonight's soughdough pizza
« Reply #6 on: June 27, 2013, 01:04:54 PM »
Pizza looks fabulous!  Would you mind sharing your detailed recipe?  Where do you get the Calabria starter at?

I apologize for all the questions. I've been wanting to try a sourdough pizza for some time now.

Thanks,
Bob

Offline redox

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Re: Tonight's soughdough pizza
« Reply #7 on: June 27, 2013, 04:10:19 PM »
My, my, that's a pretty pie.
No lie.
Makes me sigh.
-- Kahlil Gibran (well, he would have said it, if he'd seen that pie)  ;D