Ben S Posted July 5, 2016 Share Posted July 5, 2016 I have been wanting to try this for a while, now it is time to share! I started by making sourdough pie from Ken Forkish's new book The Elements of Pizza. I have really enjoyed this book; it has enabled my to up my pizza game! I will not give away his recipe out of respect for the author. I will say it is a 70 % hydration sourdough. First mixing of the dough Post second kneading Dough after the bulk rise Dough divided before shaping Shaped dough resting in an oiled container Proofed dough ready to stretch Meanwhile light up the joe Jr. Deflector with SS nuts as spacers Second heat deflector/ pizza stone. With this setup, the thermometer was resting on the pizza stone, no good, flip over the heat deflector frame and now the pizza stone sits just above the felt line. See photo below I was shooting for done temps of 650 F, but parenting happened, so the pizzas went on at 750 F. Back to the pizza prep. Stretch the dough onto parchment. Enjoy the ease of store bough sauce. Two cheese, two pepperoni Cooking! 2-3 minute pies. These were some of the best pies I have ever made! This may become a weekly staple in my house! Mr Cue, John Setzler, Smoke and Awe and 13 others 16 Quote Link to comment Share on other sites More sharing options...
Cgriller64 Posted July 5, 2016 Share Posted July 5, 2016 Beautiful looking pies you got there. Nice pics. Ben S 1 Quote Link to comment Share on other sites More sharing options...
Rob L Posted July 5, 2016 Share Posted July 5, 2016 Phenomenal job on those pies and it's just incredible what the Jr can do. Great oven spring on the heel of your pizzas. I think the sourdough adds a great flavor to the pizza. Quote Link to comment Share on other sites More sharing options...
Ben S Posted July 5, 2016 Author Share Posted July 5, 2016 Beautiful looking pies you got there. Nice pics. Quote Link to comment Share on other sites More sharing options...
bbqboss84601 Posted July 5, 2016 Share Posted July 5, 2016 Jealous..... Ben S 1 Quote Link to comment Share on other sites More sharing options...
Jack. Posted July 5, 2016 Share Posted July 5, 2016 jrow17 and Ben S 2 Quote Link to comment Share on other sites More sharing options...
In2Fish Posted July 5, 2016 Share Posted July 5, 2016 great looking pizza, I've had an Alaskan starter that I need to well... start. I will have to give pizza a try once the culture is going. Ben S 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted July 5, 2016 Author Share Posted July 5, 2016 Phenomenal job on those pies and it's just incredible what the Jr can do. Great oven spring on the heel of your pizzas. I think the sourdough adds a great flavor to the pizza. I agree. I am very happy with these pies! I have been raving about SD pizza for a while. Quote Link to comment Share on other sites More sharing options...
Ben S Posted July 5, 2016 Author Share Posted July 5, 2016 BBrpUyq.gif Thanks, this is how I am feeling. Quote Link to comment Share on other sites More sharing options...
Ben S Posted July 5, 2016 Author Share Posted July 5, 2016 great looking pizza, I've had an Alaskan starter that I need to well... start. I will have to give pizza a try once the culture is going. Alaskan starter? Is that the one that is more of a batter? Quote Link to comment Share on other sites More sharing options...
Michiganian22 Posted July 6, 2016 Share Posted July 6, 2016 Phenomenal job on those pies and it's just incredible what the Jr can do. Great oven spring on the heel of your pizzas. I think the sourdough adds a great flavor to the pizza. I agree. I am very happy with these pies! I have been raving about SD pizza for a while. The SD recipe in Forkish's book gives me amazing results too. Why is it so hard to find sourdough pizza locally? Ben S 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted July 6, 2016 Author Share Posted July 6, 2016 Phenomenal job on those pies and it's just incredible what the Jr can do. Great oven spring on the heel of your pizzas. I think the sourdough adds a great flavor to the pizza. I agree. I am very happy with these pies! I have been raving about SD pizza for a while. The SD recipe in Forkish's book gives me amazing results too. Why is it so hard to find sourdough pizza locally? I don't know. More work. People want cheap food with no soul? We have two places. One is excellent, but salty and expensive. The other is Peppes of frank Peppes in new haven. I have had some of the local Peppes and was not impressed. Quote Link to comment Share on other sites More sharing options...
Michiganian22 Posted July 6, 2016 Share Posted July 6, 2016 Interesting. Isn't Pepe's what Ken gushes about in his book? From the quick search that I did, I was unable to find any local places selling sourdough pizza. You're right though: most people probably associate pizza with cheap and quick food. Ben S 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted July 6, 2016 Author Share Posted July 6, 2016 Interesting. Isn't Pepe's what Ken gushes about in his book? From the quick search that I did, I was unable to find any local places selling sourdough pizza. You're right though: most people probably associate pizza with cheap and quick food. I don't remember, I know he mentions Peppes. I have talked to a few people who have been to New Haven and the local chestnut hill location. Everyone says New haven is better. No one says the chestnut hill shop is bad. When it opened it was a three hour wait for seating. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 6, 2016 Share Posted July 6, 2016 Great looking pies. We have a decent local Italian restaurant with a wood fired oven behind the bar. There pizza is decent and you can watch it in the oven if you get the right table. I don't think they have any Sourdough varieties. Reef's Bistro Ben S 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.