Okay all you pizza afficianados....I stole this from Pinterest today and have to tell you I am so tempeted to try it out...BUT...a pizza dough with no rise time???? What do you think...dare I attempt this super easy and fast recipe? Would love your thoughts...
cornmeal Preheat oven to 400F. In a large bowl, combine the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey and olive oil; stir to combine using first a wooden spoon then your hands. Let dough rest for 10 minutes. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Top with your toppings and bake for approximately half an hour or until crust is golden, toppings are heated through and cheese is bubbly.
Well - I purchased the starter from breadtopia.com. I was very faithful feeding it daily for about 2 weeks. Then it went to once a week..Then - hurricane Irene hit CT..I lost power for 4 days. I now have power and the refridgerator is humming along ...Here are my questions:
1. Is the starter still alive?
2. What if there is about 1/4 inch of water on top?
3. How often should I be feeding it?
Anything else I need to be aware of?
Thanks you brilliant people...I am always in awe of what you are creating..
Can anyone suggest any websites that are offering free shipping this time of year? I am looking to purchase sourdough starter, bannetons, etc. and would prefer to purchase them without the additional shipping costs.
While I am at it, Merry Christmas and Happy Healthy New Year to all..thanks for your generosity in sharing and exchanging with me.
Help...I am new to this wonderful community and hope you can help...I am in need of a great recipe for raisin walnut sourdough bread. I have purchased a wonderful loaf from The Kneaded Bread bakery in Port Chester, NY and have made numerous attempts to make it on my own but nothing compares.