Another Sourdough Pie

[sandyut]

man crust from sourdough starter is just killer! So glad to have found this! it handle high hear very good without being to dried and hard. this was a traditional: hot sausage and black olive.

 

[Smokin' in AZ]

Nice job Rich!

Been wanting to add that to my pizza list.

LIKE!

John

 

[JLeonard]

Yeah, I'll take a cold beer and a slice or two of that.
Jim

 

[Winterrider]

Who needs the franchise ones when you can do that and actually know the ingredients.

 

[SmokinAl]

Yours looks fantastic!
We are making one now, onions & Home made dry cured pepperoni, sourdough with double zero flour. I’m getting hungry!
Al

 

[Steve H]

Nice Rich! Looks pizzeria made. But I bet it was much better.

 

[chopsaw]

Nice pizza Dave . Crust sounds interesting .

 

[gmc2003]

Dave or Rich which ever it is that is one fine looking pizza. Way to go.

Point for sure
Chris

 

[617Smoker]

Looks like a nice thin crust, too, which is my preference. It looks like it was cooked on parchment paper -- is that what you did? I've had trouble moving pizza dough to the stone, but the parchment paper would be a game changer. Last crust I made was a sourdough crust with an overnight rise -- not "sour" at all and great flavor.

 

[ab canuck]

Looks freaking amazing. I have never heard of sourdough pie before. Going to have to look into that...

 

[oldsmokerdude]

Looks great!!! I love me some sourdough pizza crust. Baked at 450 in a smoker it is amazing. Thanks for sharing.

 

[sandyut]

It looks like it was cooked on parchment paper -- is that what you did?

Totally! Way back I used corn meal which is a mess. Parchment is the only way to go! give it a rip

 

[forktender]

man crust from sourdough starter is just killer! So glad to have found this! it handle high hear very good without being to dried and hard. this was a traditional: hot sausage and black olive.
View attachment 464812

Dave, that pie looks awesome, I'll never go back to pizza dough that uses yeast the S.D. is where it's at big time.

I do have one trick that will help your crust get that golden brown color and produce leopard spots on the bottom of the pie. Try adding 1/4 to1/2 tsp of this to your flour before you make your dough.

If it doesn't get dark enough add a total of 1 tsp the next time, it works great in bread dough as well.
Just a recommendation. Just be warned that if you add too much your dough will burn so try a little each time until you dail it in.
Dan

 

[sandyut]

ill look in to this for sure! I have seen it in some bread recipes. thanks!

 

[forktender]

I've used the Anthony's and King Arthur's there was no difference between them except for price.
So I stick with the Anthony's or buy flour that in malted, Central Milling CO in UT sells malted flours designed for sourdough bread and pizza. I have a Central Milling CO close to home so that is how I roll most of the time and our Costco sells it most of the time. It's great organic flour, if you buy this for pizza making it upped my game big time.

Tony Gemignani Pizza Flour // California Artisan Type 00

Designed by Tony Gemignani – 13-time World Pizza Cup Champion – this blend of hard wheat varieties is one of the best artisan pizza flour on the market.

centralmilling.com