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philpom

Sourdough pizza perfection - pesto base

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The first time I made pizza dough from sourdough I knew it was special. The crispy chewy texture of the sourdough works perfectly well for pizza crust and gives the pizza that something special.

 

It had been awhile since I made pizza so last night we whipped up two of them. One standard pepperoni with olives for the kiddos and a pesto based Pizza with fresh tomatoes olives spinach mushrooms a little mozzarella and topped it with parmesan and red pepper flakes.

 

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 these were large pizzas with a pretty heavy topping load and relatively thick crust 16 inches in diameter. I cooked them at about 425° f and they took maybe 7 or 8 minutes each. I made the sourdough in the bread machine and let the dough more than double for about 3 hours then I rolled them both out and gave them another hour to rise again.

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7 hours ago, Rick in Ontario said:

Nice

 

2 hours ago, TKOBBQ said:

Looks great. 


Thanks y'all, I have certainly decided that doing a sourdough crust is by far my favorite way and if I plan ahead is always the way I do it now.  It's really the texture that works so well in my opinion.

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12 minutes ago, skreef said:

Looks good @philpom... We are going to have pizza tonight. 

Enjoy your pizza!  I'm cooking at a fund raiser for our pool club, gotta bring in more families to help pay for those pools!  Needless to say but I am cooking for ~100 people so it'll be hot dogs for me tonight :) - Should be fun, we are going to put a movie up on the big screen for folks to watch while they experience our facility and eat a free meal.

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6 hours ago, philpom said:

Thanks Rob, you should give sourdough a shot.  Maybe you'll convert?

I think I will try.     So far I like the  Chicago style dough but I may end up converting to sourdough.  Tomorrow I will be getting some pineapple juice and use my unbleached whole wheat flour to start the process for making the mother starter by making the seed culture first.   Helpfully by next weekend I will be ready to try or I might wait until following week so that the starter has optimal flavour.

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On 8/12/2017 at 1:46 PM, Rob_grill_apprentice said:

Good news, my sourdough starter is now officially ready.     I will be using it today to make the dough for pizza tomorrow.    

Don't forget to post back, I'm curious what you think.

 

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