Just wanted to report in with my results of the pizza I made today using my sourdough starter:
The starter is the Oregon Trail Sourdough Culture from Carl's Friends on the web. I've had mine going for about a year and a half now. The dough recipe was as follows:
1 cup sourdough starter
1 cup filtered water
1 t. yeast (IDY)
2 cups all purpose flour
Mixed together and put in fridge for 24 hours to ferment? I'm still learning the language here.
Then today I added to the dough:
1 1/2 t. sea salt
2 TB self-rising cornmeal mix (I like the crunch)
1 t. sunflower oil
1 t. olive oil
additional 1 to 1 1/2 cups flour
This made enough dough for 3 smallish (12-14") pizzas.
I kneaded the dough for over 10 minutes with the KA mixer dough hook, tried the windowpane test (not completely certain what I'm looking for when doing this
but I did it anyway), then kneaded by hand for another 5 minutes. The dough was really easy to stretch out by hand, although I need more practice at getting a nice, round pizza. I had some voids in the crust edges like I've seen in some photos here, but overall, I thought the crust was a little tough.
I made an uncooked sauce with some canned tomatoes from Walmart, pear tomatoes in strips with puree and basil (yeah right, exactly 1 basil leaf). But actually, these tomatoes were pretty darn good for a WMart brand. I mixed them with 3 oz. of tomato paste (Hunt's), fresh grated garlic, a little sugar and salt, oregano, basil, and marjoram, black pepper, red crushed pepper, and 1/4 cup grated Romano. I will make this sauce again! It was spicy and very flavorful.
Put some cooked Italian sausage and Poly O whole milk mozzarella on the pie, cooked it on tiles in a 500 degree oven until it looked done. Not too much browning on the crust, but some slight char on the bottom. The cheese was maybe sliced too thin, it melted into the sauce too much I thought.
There is an Italian deli near where Son #1 lives and they sell La Valle canned tomatoes. I plan to try those very soon.
I have to admit that I'm a more than a little intimidated to post photos of today's pizza here. Maybe next time?
I'm completely open to any criticism or advice you care to give on what I could have done different/better with this pizza today.