Sourdough Pizza Adventures

Clay Q

<p />Made sourdough pizza's for the first time. Started out with Reinharts recipe but used my natural leaven and added dried Italian herbs to the bread for flavor. The dough went into the frig for a three day delayed fermentation and when baking day arrived the dough was smooth, slack and buttery soft. Very easy to roll out and form.





I had enough dough for four pizza's and I keep it simple, no meats, just thin sauce, various cheeses, onion, pepper, mushroom, olives and fresh cracked pepper. One pizza had blue cheese over white cheddar, that was my favorite.










[p]The crust texture was a nice crunch on the outside, soft and chewy sourdough inside with a focaccia flavor. Oh man....my best pizza to date.


Here, have a slice......





Clay

Tiburon

ClayQ,
Great photos. Looking at this site this morning is not the best way to start a diet. i will have to give this a try.

Retired RailRoader

ClayQ,
My hats off to you. Hopefully someday I can bake 1/2 as good as you do. The Sourdough pizza looks a whole lot better then the whole wheat pizza dough that I have been making on my diet. Now I have to go and eat some nuts to take the edge off of the hunger pains that you just started with your pics.[p]

Lawn Ranger

ClayQ,
Man, That's Beautiful!!!

TRex

ClayQ,[p]Superb all around. Again your baking and photo skills impress and inspire. Well done.[p]TRex

BabyBoomBBQ

ClayQ,[p]What a photo essay! I've got a brisket that's just about ready for the cooler rest, but now I'm hungry for pizza!

Unknown

ClayQ,[p]Great looking pizza. I am just beginning to experiment with pizzas on the BGE. What dome temperataure did you use?[p]Thank.[p]Rick

Clay Q

Rick Bucker,
I had the egg at 525 dome. I get a little nervous up there but pizza likes it hot.

Clay Q

TRex,
Thanks. I like the frame you have on your pic's, a nice artisitic look.

RRP

ClayQ,
as usual - you're an artist with dough and the camera! Thanks for sharing.

Clay Q

Retired RailRoader,
Have you tried roasting nuts on the egg? Good stuff. [p]I'm going to try making whole wheat sourdough. The store bought breads just don't cut it anymore, not even the handcrafted breads from Breadsmith's ovens...just not as good as bread from the egg.
Clay

Clay Q

RRP,
Thanks Ron!

AZ Traveler

ClayQ,
Congrats on a fine pizza. It is a thing of beauty. I will have to give it a try some time soon. May need your help at that time. Keep up the good work. Enjoy, John

Unknown

ClayQ,
while i haven't tried this to make sourdough, i have had very good success with King Arthur's White Whole Wheat flour. it is ground fine like white flour, and doesn't have the sharp flavor that regular whole wheat flour has (although it definitely has a stronger flavor than white flour). i have used it "straight" to make bread and pizza dough, not mixing it 50/50 with white flour as most WW flour recipes call for. therefore, it has the low glycemic index that low-carb dieters are looking for, without the strong taste of whole wheat. also, according to KA's web site, the white whole wheat flour has a higher gluten content than their white flour, that would favor making bread dough.[p]ken[p]

Clay Q

Ken Baker,
Ok, sounds good. It's off to the market for 'white whole wheat' flour.
Thanks Ken.

Clay Q

AZ Traveler ,
Thanks. Sourdough pizza...now there is something I would never have made if it wasn't for the egg and its brick oven capabilities.
Clay

icemncmth

ClayQ,[p]Looks great now you need to order some King Arthur Sir Lancelot flour...[p]It will change the way you make pizza!!!! Forever![p]http://tinyurl.com/26qjcj

icemncmth

icemncmth,[p]
click on link!
[ul][li]http://tinyurl.com/26qjcj[/ul]