'sourdough crust' on Serious Eats

My Pie Monday: eatitatlanta's Sourdough-Crust Pizza with Homemade Pancetta

"I just started making pies using a real sourdough culture in the last few weeks (Italian varietal from sourdo.com). Took the culture out of the fridge and fed it for two days, then made my dough on Friday. I pretty much follow Varasano's recipe (living in Atlanta, I think his is the best). Cold rise for two days, then took it out of the fridge while I warmed up my stone to 550°F. Tried a method on I recently read on Slice — once I was ready to cook, I turned the oven on broil and slid the pizza in, though the dough was too sticky so the pie lost its pretty shape. It cooked for 3.5 minutes. It was topped with olive olive, cherry tomatoes, mozzarella, ricotta, basil, and homemade pancetta." More

How to Make a Quick Pizza with Slow-Rise Flavor

Trying to decide whether to simply dispose of some old, unused, naturally leavened pizza dough or to incorporate it into my starter, I chose option three: adding the old dough to a yeasted pizza crust. You don't need dmcavanagh to tell you that slow-rise dough has a superior taste; the difference in flavor is evident from the first bite. As dough ferments, yeast converts starches to sugars, building a complex flavor and priming the crust for caramelization. By adding mature dough to the usual suspects (flour, water, salt, and yeast), however, you can achieve similar results relatively quickly. More

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