Deep-dish sourdough pizza success


5 Comments (+add yours?)

  1. hannahpi
    Aug 21, 2011 @ 20:13:59



  2. susanegk
    Aug 21, 2011 @ 20:18:26

    Well, I can’t give chapter and verse on the flavor (since I obviously didn’t imbibe), but my first attempt at sourdough pizza was a dismal textural failure. I did 1 1/2 recipes (because of limited ingredients) to make 2 pizzas, and there just wasn’t enough dough to give proper texture. It was neither soft and chewy or thin and crispy. It was just thoroughly difficult to cut. So I made the proper amount of dough this time and let it sour/rise directly in a cast iron skillet (slightly greased), rather than souring and then rolling it out after. This method allowed me to keep all that wonderful rise from the souring, rather than deflating the dough to roll out. Then I prebaked for 7 minutes or so, then topped with toppings and baked another 12 minutes or so. The boys thoroughly enjoyed.


  3. hannahpi
    Aug 22, 2011 @ 05:31:46

    I really, really DON’T understand how you can possibly make a new recipe when you can’t try it. The. curiosity. would. drive. me. insane.


  4. susanegk
    Aug 22, 2011 @ 10:06:05

    It takes an immense amount of self-control and a good bit of going-crazy thrown in. I have to pepper Adrian with questions instead of tasting myself.


  5. hannahpi
    Aug 22, 2011 @ 10:16:16

    Good thing he’s good about giving feedback. I couldn’t do it with dad’s kind of feedback. 😉


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