peesa pizza

DWFII

4th pie, 35 year old sourdough crust--dome 550°, stone 485°+, 15 min, daisy wheel all open, lower vent 1-1/2" open.  Nice browning top and bottom....finally.

steel_egg

Now what’s this about a 35 year old sourdough crust?  

RRP

Looks good! BTW when you said 35 year old sourdough crust I assume you meant recipe - right? or a 35 year culture maybe?

Glad to see you back!

DWFII

Actually I added it up wrong--I was in my late 20's when my wife started that culture...so 45 years old (I'm 72 now), and that pizza was done yesterday.

Eggcelsior

Halley's comet pizza. Nice.

Hawg Fan

Great looking pie.  Interesting fact about the sour dough.  How is the sour dough crust?

DWFII

Hawg Fan said:

Great looking pie.  Interesting fact about the sour dough.  How is the sour dough crust?

Crisp but not brittle on the bottom, chewy inside the rim. I've never had a pizza crust I like better.

I may be entirely wrong but I had the impression that all really good pizza doughs were sourdoughs. I don't really know but I've read recipes where the dough was allowed to "work" for several days.

My wife started this culture and we've carried it from place to place over the years, never had to restart it.   Cloned it and gave it to the kids and other family members. It was a wild yeast that started this...I don't know the details. She makes bread about twice a month with it and has since the beginning. That was the original reason for starting the culture--bread. She found a recipe book that told her how to make pizza crust with it and pancakes and waffles and sticky buns, etc..