Tried an experiment with our rye sourdough starter. Used it to make pizza crust topped with Reuben ingredients instead of the more typical pizza toppings. Used 360 grams fed yesterday rye starter, 180 grams AP flour, 1 tsp salt and 60 grams canola oil. Mixed and kneaded by hand just enough to make a smooth dough (~4 minutes). Half to freezer, half to bowl:
Proofed at 84º for 8 hours:
Rolled out on parchment paper: (not very good at this)
Baked crust in BGE for 8 minutes at 450º, then added thousand island dressing, pastrami, kraut, and Swiss cheese:
4 more minutes:
Turned out quite good, very crispy thin crust the way we like it. Will add a little ground caraway next time to enhance the "rye" flavor.
Proofed at 84º for 8 hours:
Rolled out on parchment paper: (not very good at this)
Baked crust in BGE for 8 minutes at 450º, then added thousand island dressing, pastrami, kraut, and Swiss cheese:
4 more minutes:
Turned out quite good, very crispy thin crust the way we like it. Will add a little ground caraway next time to enhance the "rye" flavor.
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