![]() That’s another great thing about this recipe. In fact, there may be a note somewhere with this recipe that says you can use your starter straight out of the fridge, making this not such a guilty confession. ![]() I USUALLY use my starter straight out of the fridge for this recipe. Recipes that use NOT refreshed starters will often call themselves discard this or discard that. This means you probably fed your starter at least once the day before starting the recipe, and you’re not just taking your starter straight out of the fridge to start the recipe. When making sourdough breads, most recipes will assume or instruct you to have an active (freshly fed) starter. But maybe I subconsciously gave my Italian starter too much free reign thinking that it ought to know what to do, being Italian in the land of pizza, after all. To be honest I always had more success with my American starter, it feels invincible where my Italian one always needed some tender care and coaxing. I’ve made this recipe several times with both my Italian and American starter. For example, I’ve started sourdough starter on two separate continents with results that varied quite a bit. will all affect your starter and your end product. Meaning, the time you give it, how active it is, the temperature of your house, types of flour you use, etc. Keep in mind that sourdough is highly individual. Some Sourdough Tipsĭid I mention I have experience but am not an expert on sourdough? Yes, so what follows is my experience and some of the most helpful sourdough tips I’ve learned over the past 5 years dabbling, that may help you too. Day 1 is really just stirring 3 ingredients together. Actually, if I make pizza, I don’t even think about which crust I should make. Not convinced yet? This is the single pizza recipe I make most, by far, even though it takes 24+ hours, because it is that good and that simple. Not too hard, I’ll try not to give you too much theory (yes, I do know some!), and, as long as you have a not-dead starter, basically foolproof. If this sounds familiar, then this recipe is perfect for you. Or, just maybe, you’re like me, your friendly sourdough-user-but-not-an-expert, keeping the starter alive and using it occasionally but mostly as discard to flavor/boost other recipes. Perhaps you’re a sourdough baking fiend, whipping out the loaves and baguettes like nobody’s business. If you weren’t already dabbling in sourdough before 2020, everyone and their brother started a sourdough starter during all of the stay-home business and many varying lockdowns, ammiright?ĭid your starter get off to success, or did it dwindle, never making it to its full, goopy, bubbly glory? Perhaps it’s sitting, forgotten, in the back of your fridge. ![]() It’s chewy and flavorful and will have you whipping pizzas out of your home oven that taste about as close to your Italian vacation as can be possible! Which leads me to ask… How’s it going? With your sourdough starter, I mean. If you’ve ever made homemade pizza dough and wondered why it’s “good” but missing out on that chewy, wonderful crust texture that you get from the best pizzerias, this recipe will have you wondering no more. With sourdough, time is your friend and does most of the work for you. At first glance the recipe might seem complicated (it is a 2 day recipe, after all), but it really is very simple, with no more than 1-2 minutes of kneading involved. ![]() My absolute favorite pizza dough recipe, and definitely worth the time to plan a day (or 2) ahead. ![]()
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