Quoted from RVH:Mushroom and Swiss cheeseburger pizza!!
So good!
Cooked in home oven at 550f on a baking steel,
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Looks good where do you find a thick baking steel like that?
(Topic ID: 293054)
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1 week later
Quoted from Goyomex:Where do you get your sourdough starter? We moved from California to the East Coast and cant find good Sourdough bread anywhere. Would love to start making my own and take a shot at pizza dough as well.
It takes about a week to make your own starter, it’s just flour and water mixed and have sit in a mason jar at room temp covered with a paper towel or a cloth Then everyday feed it some more flour and water.
Sourdough pizza dough is a staple in our family now. My kids absolutely love it and one of them is about the pickiest eater I have ever seen LOL.
4 months later
Quoted from Bax1:So I measure out everything per a recipe. Says every 30 mins to wet hand and then stretch and fold about 5 times. After doing this 4 times proof for 4 hours. I put it in the oven with the light on. Typically will almost triple in size. Knock it down, stretch another time and then divide into two balls. Place both in separate oiled bowls wrap and back in the oven for another 2 hours or will go in the fridge overnight. I use cornmeal when I hand turn them and just a dusting of bread flour on the top. Mostly can only form the pies with finger pressing. It’s very sticky and does tear from time to time. As for my starter, I started it back in November following king Arthur’s recipe. Now once a week I make something with the discard and then feed it
I had problems with my sourdough pizza dough when I used a oiled bowl…I now flour the bowl and it changes the texture a lot. Don’t know if this is your issue but just wanted to put it out there.
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