Friday, September 06, 2013
Sourdough Pizza Dilemma Solved
The dilemma was how to make a sourdough pizza crust that doesn't turn out like a very hard, chewy bread. My solution was to make a sponge, and use half of it for the pizza along with half the typical amount of yeast. I used the rest of the sponge for a bread. The crust came up light, with just enough elasticity to keep it interesting. It benefits from the sourdough flavor, and maintains the texture of a good deep dish pizza crust. All this time I thought the answer was, either/or when it was, "and".
Who knew? If you have a sourdough starter, try using a bit of sponge in your next pizza dough, you really do end up with the best of both breads.