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#1
05-19-2010, 03:52 PM
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 NY Times article on homemade pizza
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#2
05-19-2010, 06:37 PM
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| Re: NY Times article on homemade pizza Pretty interesting. I let my sourdough rise for 24 hours, but never tried it with the pizza - I'll give it a shot. He mentioned using metal peels, I found that wood works better. And one more note, and I quote; "Someday, you might build a wood-burning oven — right after you start making your own vinegar, raising honeybees and churning butter with cream from cows you milk. Until then, you can make pizzeria-quality pizza with the perfectly normal oven in your kitchen." This is not going to happen - I hate bees.  Les...
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#3
05-20-2010, 12:48 AM
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| Re: NY Times article on homemade pizza Nice article...now where do i buy whole rye and wheat berries....for my sourdough starter  . Just kidding. That lead me to Reinhart's sourdough recipe starter with using pineapple juice (thx splatgirl). Lots to learn about sourdough.
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