I love to bake. LOVE it. I've been raising this beautiful, stinky, new "pet" in the fridge for the past few months, and last night she(?) had her first solo performance. I quite often pretend I know what I'm doing, and sometimes, the results are good. In this case, VERY good!
I made a couple of wonderful pizzas, using my very own, naturally captured yeast sourdough for the leavening. I've baked with the starter before, but always supplemented with a little extra yeast, just to be sure. The results were awesome! Chewy, crisp, perfect! I could have just had crust and been perfectly content, actually. The recipe follows:
My very own Pizza Crust1 cup sourdough starter
2 1/4 (or so) cups all purpose flour
3/4 cup water
1 tbsp garlic salt
1 tsp sugar
1 tbsp olive oil
1/4 cup grated parmesan cheese
Mix everything together, kneading in extra flour if the dough is too soft, only until the dough is a good dense consistency. Too much kneading makes the dough too bready. Cover and let rise until about double (can take several hours.) Turn the dough out onto an oiled (not floured) cutting board and divide into two pieces. On baking parchment covered cookie sheet, pat each portion into a 14" or so circle. Let the dough rest while you preheat the oven to 500ยบ. If you have a baking stone, great! Let it preheat along with the oven. Slide the parchment onto the hot stone, or pop the whole cookie sheet into the oven if you don't have a stone. Bake for about 4 minutes, until the crust is baked, but not brown. Remove from the oven, top with sauce (I used jarred, I like to bake, not cook so much), cheese and whatever else your heart desires. Slide back into the oven and bake an additional 7 or 8 minutes until the cheese melts and the pepperoni gets wonderfully crispy.
2 comments:
Sounds yummy!!! Did you make your own starter?
This sounds great... thanks for letting me know about it. I've never thought of sourdough pizza crust. I can't eat sourdough steady... though it's good... but for pizza crust...mmmmm!
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