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From Dave's Diary, April 2, 2020
I made Sour Dough Pizza last night and it was amazing. It was the first time since 1971 I was successful. I will comment on each of these pictures.
Before these pictures I mixed "00" Italian Antimo Caputo flour with some water and let stand for an hour. Then I added my sour dough starter. I use more than I have seen suggested, almost a cup. I put a little pepper and garlic salt in. Then the most important thing is to rehydrate to 80% so that means using 450 grams of total flour, including the starter to 360 grams of water. It will be real wet so much so you either have to wet your hands or put some flour on them to manipulate the dough.
By manipulate I mean folding so you pick up the dough and fold it over a few times every 30 minutes for 2.5 hours. SO no kneading just gentle manipulation.
Then as you see above I put it in a bag with a little olive oil and let rise for 3 hours.
Now you see it is on a mat with some flour or rice flour is better.
I then slowly spread, pulled it out gently to 11 inches in diameter and flipped it out on to a perforated pan
This time we used pesto sauce, just a little
Now a little cheese, mozzarella and cheddar, again not as much as I usually have done
Then a few mushrooms, peppers, onions and spicy salami, again for this time, I left some stuff, not what I usually do
Pizza cooking on the BBQ, over a stone
Pizza done and risen a lot
Look at the air pockets
and even more pockets, so sour
