Monday, December 6, 2010
8 ounces (by weight) sourdough starter (at 100 percent hydration)
16 ounces flour, divided
8 ounces water
1 1/2 teaspoons salt
I combined the starter, water, and 8 ounces of flour in a bowl, mixed it well, and covered the bowl with plastic wrap. I let it sit overnight.
I put some olive oil into a zip-top bag, put the dough into the bag, and stashed it in the fridge for several days, until I was ready to use it.
When I decided to make the first pizza (day 3, I believe) I cut off a portion of the dough, kneaded it a bit, formed it into a ball, and covered it with plastic wrap to let it warm up and rise a bit - about 2 hours.
I rolled it out, topped it with a basic tomato sauce and shredded cheese, and baked it at 550 degrees on a preheated baking stone for about 7 minutes. Mmmm.... pizza.
Freshly posted at 11:01 AM by Donna Currie
Writer for Serious Eats, editor at Left Hand Valley Courier, columnist for American Recycler, and contributing writer for Whisk magazine. Among other things...Tags: Baking, BOTD, Bread, Dairy and Eggs, Flatbreads and Crackers, Serious Eats, Sourdough, Vegetables
BOTD: Sourdough Pizza
Baking|BOTD|Bread|Dairy and Eggs|Flatbreads and Crackers|Serious Eats|Sourdough|Vegetables|