The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Pizza Crust

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Steve H's picture
Steve H

Sourdough Pizza Crust

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?

norabrown's picture
norabrown

He's great about answering questions.  I'd ask him directly.

ClimbHi's picture
ClimbHi

I like using a chiabatta recipe (I use PR's, modified to use SD instead of yeast) for pizza -- a bit airier than normal pizza dough. Done properly, you can get a nice crispy outer layer with a wonderful crumb inner layer.


Not for the thin crust fans, though.


ClimbHi
Pittsburgh, PA