Full time Midwestern Cat Rancher. Part time Network Engineer (Have to pay for the ranch).

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Joined 1 year ago
cake
Cake day: October 13th, 2024

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  • 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.