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ZA

NDG
NDG Posts: 2,435
in EggHead Forum
Finally happy with a 24 hour Dough (using sourdough starter as only yeast) for homemade ZA.  Great flavor, with chew/crunch.  These cooked on blackstone, at around 720F.  I can share more if interested, but I have learned so much (www.pizzamaking.com is great) and got so much help from good people. The Sour Dough pizza is a fun journey.  


Columbus, OH

“There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Those look wonderful!! I've never attempted sourdough. I know I should...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    Carolina Q said:
    Those look wonderful!! I've never attempted sourdough. I know I should...
    If you do, hit me up first.
    I've got some dehydrated Ischia, Camaldoli, and SF in the freezer...can mail you a starter.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited November 2016
    NDG said:
    Finally happy with a 24 hour Dough (using sourdough starter as only yeast) for homemade ZA.  Great flavor, with chew/crunch.  These cooked on blackstone, at around 720F.  I can share more if interested, but I have learned so much (www.pizzamaking.com is great) and got so much help from good people. The Sour Dough pizza is a fun journey.  


    Beautiful Zas man.  Nice spring, char.  Love the BS oven.

    Stealing the oven/cooling rack trick.  ;)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Carolina Q
    Carolina Q Posts: 14,831
    Focker said:
    Carolina Q said:
    Those look wonderful!! I've never attempted sourdough. I know I should...
    If you do, hit me up first.
    I've got some dehydrated Ischia, Camaldoli, and SF in the freezer...can mail you a starter.
    Ok, thanks! Even if I don't know what you said. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • NDG
    NDG Posts: 2,435
    edited November 2016
    thanks . . I use ISCHIA and love it . . . the cooling rack is best right out of oven  . . so bottom crust does not steam and lose crunch. I then slide to cutting board to slice, then EAT !!  The little things  ;)
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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