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Any Opinion About Using This Sourdough Yeast For Pizza Crust?
Posted on 1/6/23 at 11:48 am
Posted on 1/6/23 at 11:48 am
3
Posted on 1/6/23 at 12:28 pm to auwaterfowler
Weird color/pattern match with your counter top.
I would think it's a good match because the sourdough is likely to rise/fall multiple times over the development to help with digesting it easier. Sourdough can be chewy so that would be my own concern.
I would think it's a good match because the sourdough is likely to rise/fall multiple times over the development to help with digesting it easier. Sourdough can be chewy so that would be my own concern.
Posted on 1/6/23 at 12:41 pm to auwaterfowler
Is that product just a dried starter? Kinda weird but pizza dough can be made with SD for sure. Try it and report back.
Posted on 1/6/23 at 1:26 pm to Motorboat
quote:
Is that product just a dried starter?
The back of the pack says to substitute this pack (.63 oz) for a .25 oz pack of yeast. I’ll give it a shot and report back.
Posted on 1/6/23 at 2:44 pm to auwaterfowler
Should be fine.
The ingredients listed on the back label in your pic looks like there are some conditioners and emulsifiers which will probably make a really nice pizza dough.
The ingredients listed on the back label in your pic looks like there are some conditioners and emulsifiers which will probably make a really nice pizza dough.
Posted on 1/6/23 at 3:02 pm to auwaterfowler
Personally, I'd just go with a prefermented straight dough rather than whatever is in that package. But if it's for a simple family dinner and not a large gathering, you could just go for it. I'm not sure how much flavor that's really going to impart in the end.
Posted on 1/6/23 at 3:05 pm to auwaterfowler
quote:
I’ll give it a shot and report back.
Posted on 1/9/23 at 8:51 pm to Motorboat
quote:
Try it and report back.
Turned out great! Super crispy on the bottom, but still tender. Just a hint of sourdough flavor. Will use again.
This post was edited on 1/9/23 at 8:55 pm
Posted on 1/9/23 at 8:57 pm to auwaterfowler
what was your oven temp and how long was bake
Posted on 1/9/23 at 9:03 pm to breadtiger
I did it on my Big Green Egg. Stone temp was 600-625 degrees. Took about 8 minutes per pizza.
Note: I use 00 flour. Most other flours would burn quickly at that temp.
Note: I use 00 flour. Most other flours would burn quickly at that temp.
This post was edited on 1/9/23 at 9:07 pm
Posted on 1/9/23 at 9:28 pm to auwaterfowler
Using 00 flour doesn’t keep it from burning, adding fat to your dough does. I’ve made high temp pizzas using AP and they turned out fine.
Posted on 1/9/23 at 10:11 pm to Trout Bandit
pizza in hight temp ovens need to be made with low or no added sugar
1 percent max based on flour weight
basically no difference in carbs between AP, Bread, and 00 so browning is same or similar.
1 percent max based on flour weight
basically no difference in carbs between AP, Bread, and 00 so browning is same or similar.
Posted on 1/9/23 at 10:23 pm to auwaterfowler
quote:
Turned out great! Super crispy on the bottom, but still tender. Just a hint of sourdough flavor. Will use again.
Or make an actual sourdough crust?
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