I skip the yeast and just use fresh sourdough starter. Usually let it bulk ferment at room temperature for about four hours. Did the fold in the recipe and then put it in the refrigerator for probably about 24hrs or so. Took it out and made balls when I got home. Then shaped and baked it about an hour after. Proud to say I got these results on a cheap old electric oven (GE Spectra). Preheated the oven at 550f/287.77c for about an hour with the pizza stone. Then once I launch the pizza I switch it over to the broiler and cook it for about seven minutes. Before I would rotate it half way through, but this time I just let it cook.
Amazing! Thanks for the rundown. I always think the salt levels are key in the dough, also use garlic powder, I don’t add much oil but your results look top notch. I would never have guessed a GE Spectra would kick out such a delish looking pie.
https://www.kingarthurbaking.com/recipes/sourdough-discard-pizza-crust-recipe
I skip the yeast and just use fresh sourdough starter. Usually let it bulk ferment at room temperature for about four hours. Did the fold in the recipe and then put it in the refrigerator for probably about 24hrs or so. Took it out and made balls when I got home. Then shaped and baked it about an hour after. Proud to say I got these results on a cheap old electric oven (GE Spectra). Preheated the oven at 550f/287.77c for about an hour with the pizza stone. Then once I launch the pizza I switch it over to the broiler and cook it for about seven minutes. Before I would rotate it half way through, but this time I just let it cook.
Amazing! Thanks for the rundown. I always think the salt levels are key in the dough, also use garlic powder, I don’t add much oil but your results look top notch. I would never have guessed a GE Spectra would kick out such a delish looking pie.