The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Steve H's picture

Sourdough Pizza Crust

June 3, 2009 - 2:32pm -- Steve H

I've made the sourdough pizza cust at Mike Avery's site twice and it came out really nicely, however it came out a bit crispy, kinda like a cracker.  Is there anything I can do to make my crust thicker and fluffier?  Would it work to just use twice the dough? (his recipe makes two crusts-- I could just make one with it of a similar size)

Any other suggestions?

dmsnyder's picture
dmsnyder

Last night, I refreshed a liquid levain with the intension of baking a batch of Pat's (proth5) baguettes today. I made a slightly higher hydration dough with Giusto's Baker's Choice flour and 10% KAF White Whole Wheat.

This morning, I mixed the dough, did the autolyse, stretched and folded, and put the dough in a bowl to bulk ferment. After the first folding, my wife and I dashed out to run a couple errands. As we drove, we discussed dinner and decided we felt like pizza.

Sooo ... Pat's baguettes turned into the best pizza crust I've yet made. It was so good! It stretched beautifully thin without tearing and baked up crisp with a chewy crumb. The bottom was cracker-thin and crisp. The slight sourdough tang in the very flavorful crust was lovely.

I finally mastered "more is not better" with the toppings: a very thin film of the sauce in Floyd's "Pizza Primer" with a little fresh mozzarella and quite a lot of mushrooms. A sprinkling of freshly grated parmesan. The photos were taken before I added some leaves from our basel plant.

I also made one pie without mushrooms. It was also yummy.

Pat's formula can be found here:

http://tfl.thefreshloaf.com/node/10852/baguette-crumb-65-hydration-dough

David

foolishpoolish's picture
foolishpoolish

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marieJ's picture

Sourdough Pizza...a tried and true recipe..?

April 20, 2009 - 8:27pm -- marieJ

G'day!  I'm currently searching for a sourdough pizza base recipe.  I'd love to hear from those who have a tried and true recipe. I was just going to try one of my white sourdoughs and make a few adjustments. I'm also a newbie to the art and would love to hear of fellow afficionado's experiences.

Cheers! Marie.

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