Since I have a very active starter, I felt like experimenting in the kitchen last night. I made a Sicilian pizza for lunch today with my Ischia starter. It was light, crunchy and just enough of a sourdough taste to make me happy but not enough to make the rest of my family not want to eat it
My 10 year old and I like the taste of SD, but my hubby and 2 other children do not.
100% Flour (50/50 blend of Best Bakers and Caputo semola di grano duro rimacinata)
3% Sea salt
2.6% Sicilian EVOO
Mix salt into water to dissolve. Add Ischia and mix until frothy. Then add the EVOO. Add flour a little at a time until well incorporated while mixing at low speed with dough hook for about 5 minutes. Let rest for 10 minutes in the bowl. The dough is very wet.
With a little EVOO on the counter and the help of my bench scraper, I did a series of 6 stretch and folds at 10 minute intervals. I put the dough into a lightly oiled square Sicilian pizza pan, covered it with the pan lid and let it ferment in the basement at 65F. Total fermentation time was 13 hours - 1 hour at 72F, 9 hours at 65F and 3 hours at 72F. At the beginning of the final 3 hours, I punched the dough down and gently stretched it with my fingertips to fill the pan and put the lid back on until it was time to bake.
Preheated the oven to 500F. Baked with sauce only for the first 15 minutes and then baked another 10 minutes to brown the cheese. My new go-to Sicilian recipe