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Author Topic: First sourdough pizza  (Read 691 times)

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Offline renchero

  • Registered User
  • Posts: 153
  • Location: Near San Antonio and Austin TX
  • Still learning and loving every minute of it
First sourdough pizza
« on: August 27, 2017, 11:47:07 AM »
I used a ny style dough recipe and substituted my own starter for the yeast using the ratios on the sticky on this section. I let it ferment too long though as new plans had messed up my original time frame. It was still great.

Things I noticed:

1. Wonderful taste with that little hint of sour in the dough.

2. Super crispy outside and amazingly chewy interior.

3. Middle of the crust was a little flimsy.

4. When reheated the dough became very floppy and almost cheesy-like.

5. Incredible crumb structure.  Better than I've ever had.

Also I took a pic of the pie after my kids dug in and the shape the pizza became was not planned.

The side pic is on an inside slice, away from the cornicione.

Offline Dangerous Salumi

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  • Location: Few miles west of the George Washington Bridge
  • Using our home grown culture to leaven our dough
Re: First sourdough pizza
« Reply #1 on: October 02, 2017, 10:15:44 PM »
I used a ny style dough recipe and substituted my own starter for the yeast using the ratios on the sticky on this section. I let it ferment too long though as new plans had messed up my original time frame. It was still great.

Things I noticed:

1. Wonderful taste with that little hint of sour in the dough.

2. Super crispy outside and amazingly chewy interior.

3. Middle of the crust was a little flimsy.

4. When reheated the dough became very floppy and almost cheesy-like.

5. Incredible crumb structure.  Better than I've ever had.

Also I took a pic of the pie after my kids dug in and the shape the pizza became was not planned.

The side pic is on an inside slice, away from the cornicione.

I agree. Our levain makes the best pizza we have had.
Have a Dangerous day!


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