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Pizza dough recipe from Baking Steel
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Club Member
- Dec 2018
- 3578
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
That is kinda like what I do now: This past April I made Ken Forkish's Overnight Natural Levain dough from his book Flour, Water, Salt, Yeast. It is now my go-to pizza dough.
I have a few different sourdough cultures and for this recipe I used the one I bought from King Arthur Flour. After forming into individual dough balls, I let it sit in the fridge (covered) for 2 days - it turned out amazing. By day three the dough was breaking down so 2 days seems to be the magic time for this recipe. This one I cooked in my oven but I've also cooked them on the kamado (even better with the hint of wood smoke). To the left is an uncooked focaccia I made with the same dough - amazing flavor, even better the second day after cooking.
Last edited by 58limited; September 29, 2019, 09:24 AM.
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