#11  
Old 03-26-2009, 02:09 PM
james's Avatar
Brick Oven Merchant
 
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Location: Pebble Beach, CA
Posts: 4,648
Default Re: Sourdough pizza

Maybe; maybe not.

Has anyone watched the Reduced Shakespeare Company's "Complete Works of William Shakespeare, Abridged." Very funny.

As you say Peter, it makes great bread and pizza. I will have to start experimenting with pizza dough.
Thanks!
James
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  #12  
Old 03-26-2009, 02:19 PM
KiwiPete's Avatar
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Join Date: Sep 2005
Location: Auckland, New Zealand
Posts: 108
Default Re: Sourdough pizza

Here's a recipe for you:

Flour (Caputo Blue) : 1650 grs
Water: 1000 grs
Salt: 50 grs
Active Starter (and I mean Active): 50 grs

Cheers

PS James: I'm running out of Caputo ...:-
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  #13  
Old 03-26-2009, 02:57 PM
PizzaPolice's Avatar
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Location: NorthWest, Indiana
Posts: 338
Default Re: Sourdough pizza

They differ in taste and activity. Some strains will produce a more sour or sharp taste. Others will be less active and produce a milder flavor. Each strain has it's own taste.

Certainly, you may use the L. Sanfrancisco. You will have fun and be very surprised as to how well this works. And the taste? Mmm!

I know you hate it when I mention those other guys over at Pi***Making.com.

However there is a complete preferment information repository over there.
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  #14  
Old 03-26-2009, 03:15 PM
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Default Re: Sourdough pizza

Ohhhh. My blood pressure is going up! :-)
James
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  #15  
Old 03-26-2009, 03:18 PM
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Default Re: Sourdough pizza

Sorry, bad joke.
James
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  #16  
Old 03-26-2009, 06:48 PM
Il Pizzaiolo
 
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Location: San Antonio
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Default Re: Sourdough pizza

I sometimes make sourdough pizza. I use the same leaven I use for my bread - wish I knew what it was. It was bought as a French sourdough from Sourdoughs International but... who knows. I started it out in the country in a new house where there should not have been a very robust yeast/bacteria population... So maybe its original and maybe its lcoal??? In either case it is GREAT!

My experience seems similar to the above. Rather than a 7-10 hour process possibly involving the refrigerator (as in the Reinhart recipes) I find that 15 - 20 hours is more appropriate. Overnight is about right for the next afternoon. And it is wonderful, but the predictability of commercial yeast has its appeal and is how I normally go.
Jay
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