Author Topic: A sourdough version of the PH clone???  (Read 4188 times)

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Offline derrick36

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A sourdough version of the PH clone???
« on: May 29, 2015, 06:54:00 AM »

I've been trying to soak up as much knowledge as possible before I asked my first questions.  Now I'm to the point where I "think" I'm headed in the right direction. 

I'm wondering if there is a way to make this style of pan pizza http://www.pizzamaking.com/panpizza.php, but doing it in sourdough?  I found another thread http://www.pizzamaking.com/forum/index.php/topic,4607.msg38909.html#msg38909 where Pete-Zza adjusted the numbers to account for some of the complaints with the original recipe.

My goal is to try out these numbers as soon as I get home from this deployment.  The pizzas that different members have displayed look almost exactly like what I'm after.  The last piece that I would need in order to finish this puzzle, is to produce a sourdough version.

My family used to frequent Alfy's Pizza(small family owned chain in NW Washington) http://www.alfyspizza.com/.  It was a once-a-week family outing that we did.  I always had to have their sourdough pepperoni pan pizza.  It was and still is what I consider the the ultimate pizza.  Some time in the 90's(I believe), they did away with the crust, and switched over to their "hand rolled" crust, which is no-longer sourdough.  That one is now my go to, but I still think the sourdough version is superior.

I wish it was something I could ask an employee about, but because of the nature of the business, I don't think I'll find too many people still around that worked there in the early to mid 1980's.

I'm sure if I do a little asking around, I can figure out or at least get close to figuring out their sauce, cheese blend, and pepproni.  I don't think those items have changed very much over the years, or at least my tastebuds don't seem to care if they have.  The most important item for me is the crust.

Now that I've tracked down the style and what looks to be a great recipe, I just need to know if I can make a sourdough version, so I can at least have a starting point?  If I can, what would it do to the other percentages in the expanded pizza dough calculator? I am basing this off of a 16" pan pizza.

I hope this all made sense.  I apologize for my ramblings. 

Any help would be outstanding.

Thank you for your time.



Offline TXCraig1

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Re: A sourdough version of the PH clone???
« Reply #1 on: June 15, 2015, 10:49:02 AM »
You can use this table to estimate a conversion to SD. Simply look up the fermentation time and temp called for int the PH workflow, and the table will give you the starter %. You will probably have to test and tweak a few times, but this should at least get you close.

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline derrick36

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Re: A sourdough version of the PH clone???
« Reply #2 on: June 16, 2015, 09:26:23 PM »
That is awesome!  Thank you for that link!!