Comments on: Sourdough Pizza Dough

By: MarkH12

MarkH12 — Wed, 06 Mar 2024 19:14:55 +0000

Dude. I was so sure my pizzas weren’t going to come out– I got a bit confused about the instructions in the book, so I came here and hung on to your every word. OMG they were delicious. Love and appreciate you. Thanks for doing “ALL THIS”

By: Simon

Simon — Sat, 24 Feb 2024 20:41:24 +0000

I have done the pizza dough… worked like a charm but the crust did not really had a sourdough taste how can I increase the sourdough taste

By: Elena

Elena — Sun, 18 Feb 2024 14:24:11 +0000

Made this recipe and it turnd out great for my home oven. Can I make it using 00 flour only?

By: Emma

Emma — Fri, 16 Feb 2024 10:14:17 +0000

In reply to Samantha. Is more than 24 hours ok? Say 36 hours

By: Benjamin Nappa

Benjamin Nappa — Mon, 22 Jan 2024 17:37:02 +0000

I tend to keep my starter in the fridge and only feed it once a week (per King Arthur website) and have had great success so far. What I typically do is take some discard, feed it and let it ripen on the counter or in my warm laundry room until doubled, then use it in the recipe as stated. Should I do this for the pizza dough as well or can I use the discard straight from the fridge? I have seen some other recipes in which you can do that, but was unsure how this recipe would work. In general, is it best to always feed and ripen the starter first???

By: Shelley Williams

Shelley Williams — Sun, 07 Jan 2024 21:43:01 +0000

I made this recipe tonight and made it inno 3 pizza in my Ooni oen. Turned out perfect. I will do again. I’m going to try an overnight ferment next time if I plan it right.

By: charlesb

charlesb — Sat, 30 Dec 2023 17:10:17 +0000

I make a yeast-based pizza dough that is counter-fermented overnight and then in the fridge for up to 3 days. The longer fermentation brings a richer flavor. What would you say about something similar for your sourdough crust here? Thanks.

By: Matt Greenwolfe

Matt Greenwolfe — Tue, 14 Nov 2023 20:18:30 +0000

In reply to Maurizio Leo.

“…place the container to the refrigerator overnight, then take the dough
ball out to finish proofing on the counter until relaxed, puffy, and
soft to the touch” Will it still require 5 to 6 hours of proofing on the counter, or has much happened while in the fridge?

By: Maurizio Leo

Maurizio Leo — Thu, 14 Sep 2023 12:10:04 +0000

In reply to MD. Super happy to hear that, you guys! Enjoy

By: MD

MD — Thu, 14 Sep 2023 11:52:32 +0000

Made for the first time a couple days ago, and, as is true with all your recipes, the results were incredible! Thanks, Maurizio!