April 2014

Given my success so far at making bread and pancakes with my starter, I’ve been curious to give it a try for making pizza. I’ve been getting  a feel for how to quickly put a dough together for bread, and the wet dough I used to use for bread has traditionally been good for pizzas, but I don’t have a good idea for what makes a good pizza dough. I’ve seen simple and complex recipes, but haven’t studied them enough to get a sense.

Midnight, starter out of the fridge, add 1/2 cup bread flour + 1/2 cup water, whisk it around to get it going. Next day around 2 PM: 1 cup starter, 1 cup bread flour, 1 tsp salt, 1/2 tbl olive oil, mix it all up into a non-sticky dough that comes off the sides of the bowl. Had to add a little water. Knead for a few minutes, form into a ball and let rest for 30 minutes. Could use it now, but placed it into the fridge. Even in that 30 minute rest it had grown noticeably. An hour before I was going to use it, I took it out of the fridge. It ended up making 3 8-10 inch pizzas.The dough was great to work with, not too stiff, when I threw it into the air it thinned nicely, and was easy to role out. The pizzas cooked for 10 minutes at 450. I wasn’t that impressed with the pizza dough. It seemed dry and crackly like a cracker.