Comments on: Making Pizza Dough

By: Gingin

Gingin — Wed, 08 Feb 2012 21:55:10 +0000

If you don’t have a pizza stone…use a 12″ cast iron skillet.

By: Breadtopia

Breadtopia — Wed, 25 Jan 2012 17:52:52 +0000

Hi Elliot,

I use some kind of mineral rock salt I get in bulk at a local Whole Foods type grocery store. But I really don’t think it matters much at all what kind you use.

By: Elliot

Elliot — Wed, 25 Jan 2012 17:49:33 +0000

Looks great. Wondering what kind of salt you are using as the weight between Kosher salt and table salt can differ greatly by volume. There is even a big difference between Morton’s and Red Diamond Kosher salt. Thanks

By: Mike

Mike — Sat, 14 Jan 2012 06:57:20 +0000

I have made this sourdough pizza dough (3) times and everybody that has eaten it has said it was the best they have ever eaten. I have heard by leaving the dough in the refrigerator for up to (2) days, it will have more of a sour taste to it. I will try that next. I love this website by the way. Talk to all next time and I will continue to read.

By: kim

kim — Sat, 14 Jan 2012 01:33:40 +0000

Thanks for the advice I will keep at it until I get it right. I’m on a mission to make this work

By: Laura @ hip pressure cooking

Laura @ hip pressure cooking — Fri, 13 Jan 2012 14:24:30 +0000

It could be your ambient temperature. My house, and particularly kitchen, is cold this time of year so I preheat the oven while I’m mixing stuff (usually for only 5 minutes to get it warm and not hot) then turn it off and put my doughs in there to rise.

Also, make sure to use purified water – bottled or boiled and cooled to make sure there is no chlorine to kill your culture.

Ciao,

By: kim

kim — Wed, 11 Jan 2012 04:55:07 +0000

I will have to try that, cool idea. thanks

By: kim

kim — Wed, 11 Jan 2012 04:53:04 +0000

I am a newbie with the sourdough starter and on my second attempt. the starter seems to bubble just fine, but when I use it in recipes, it takes what seems like 24 hours to accomplish what was supposed to be a 90 minute rise of the dough. Bread still tastes good, but any suggestions as to what I can do differently to get the started to have a little more oomph ? Generally I let it sit for about 4 days with feedings.

By: Gloria Carter

Gloria Carter — Mon, 09 Jan 2012 14:34:38 +0000

Believe it or not, after much trial and error I have found that a splatter screen works wonderfully to bake my pizza on. Crust is crispy and brown.

By: Mike

Mike — Wed, 28 Dec 2011 22:30:37 +0000

I am doing my first starter and will be baking my first sourdough bread tomorrow after the starter is ready. I will use any remaining starter for a sourdough pizza crust. I can’t wait. Wish me luck!