Finally got my sourdough to be SOUR! Sourdough Pizza success!
I'm pretty new to sourdough. I've been experimenting with different starters and have made some nice tasting bread with the familar sourdough chewiness - but I just haven't been able to get them to taste very sour. Until today. I made some dough and left it in the fridge to ferment for a few days - I've lost track of time with the holiday but I think this dough has been in the fridge for 3 days. I shaped it cold and then let it warm up while I got my oven preheated up to 700F (I have to trick my thermostat - otherwise 550F is as high as it will go) and I have a 1/2" steel in the oven which really makes a pizza bake quickly at that temp. I know that with pizza, less is more - but I can't help myself and I put a ton of toppings on. Pepperoni, onion, red peppers, olives, fresh basil, pecorino, mozzarella. This didn't puff up as high as I get when I use commercial yeast instead of or added to sourdough - but it really has a lovely crunch and tons of sourdough tang to it.