Sourdough Pizza Dough

Page 69

(2 reviews)

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Recipe Review

I have made all four pizza dough variations found in this cookbook. The Sourdough pizza version was our favorite for flavor.

I replaced 2 cups of white flour with whole wheat and added 1 T of vital gluten. It had a good stretch though not quite as good as the Neo-Neopolitian dough.

All these doughs were baked at the highest heat my oven could give, 550 degrees. The edges puffed up dramatically but the dough was quite thin in the middle.

Since my husband prefers a thicker crust. I experimented with using more dough and not rolling as thin. Some of my attempts were underdone in the middle. My best results were with rolling it on a silicone mat and adding toppings. I preheated my oven and the pan then placed the silicone mat with the assembled pizza on the pan. This yielded a pizza that was cooked to the center but still with a slightly thicker crust that my husband prefers.

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