Explore by Tags

Entries tagged with 'sourdough crust'

Top This: Arugula and Prosciutto (à la Pizzanista)

Slice Kelly Bone 10 comments

Even if you're not a home pizzaiolo, you can still make this Top This! Just start with a pie from your favorite local pizzeria. More

What Happens if You Neglect Your Sourdough Starter

Slice dbcurrie 27 comments

I talked a bit about taking care of your sourdough starter yesterday. But what happens if you don't take care of it? More

Sourdough Starter-Along: Day 11 - Time for Storage

Slice dbcurrie 24 comments

At this point, you can continue feeding regularly and harvesting starter when you want to make bread, pizza crust, waffles, and other sourdough products. As long as you feed it regularly, it can keep you company on the kitchen counter for as long as you like. More

Sourdough Starter-Along: Day 10 - Second Harvest

Slice dbcurrie 21 comments

Yesterday, since my starter was bubbling along the sides of the jar, I set aside four ounces of the starter and mixed it with some flour and water in a bowl. Today, that proto-dough in the bowl has risen and bubbled nicely. Time to make bread! More

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

Slice Adam Kuban 4 comments

"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

Slice Aaron Mattis 4 comments

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

Flavorful Toppings for a Robust Sourdough Crust

Slice Aaron Mattis 8 comments

Having had great success with dough recipes from Peter Reinhart's American Pie, I expected his sourdough crust to be as tangy and aromatic as the best examples of this superior variety of bread. My toppings would have to be equally assertive and delicious to create balanced and harmonious pizza. Here's what I used.... More

More Posts