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.
I just posted a wonderful Chicago-style stuffed-crust pizza over on Flour Girl.
I know we talk a lot here about light, crispy thin-crust pizzas here, but there's something to be said for a chewy, buttery, dense Chicago-style pie now and then.
I stuffed last night's pizza with spinach and cheese.
What do you all like best in your deep-dish pie?
Maybe this is a bit silly, since I've already exchanged messages with a few of your wonderful selves and posted my own question about how best to bake bread on a Coleman camp stove - and I received so many fantastic ideas and suggestions - but I hadn't really given an Official Introduction; essentially, I'm a writer and stumbling but devoted baker living in Hungary, and I've been so enthralled by the whole Fresh Loaf community.