502 David's Most Excellent Sourdough Pizza Crust
Description
This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
502 David's Most Excellent Sourdough Pizza Crust
# From David Adams (dadams@cray.com)
David's Most Excellent Sourdough Pizza Crust:
2 C sourdough culture (I used the Alaskan again.)
1 t salt.
2 C Bread flour.
You might need more flour or less depending on the consistency.
You want a good kneading consistency. You can let this get just
a little thicker than regular bread dough to help the special
shaping you will knead to do.
Mix and knead the dough well. Knead about 600 strokes. Then
grease the bowl and return the dough to it and let it rise for
a couple hours. When it has risen well, gently press it down,
and fold it gently but repeatedly to mix the dough and to push
or move the yeast cells onto new and fresh pastures.
Separate the dough into about 3 balls. (Depending on the size of
your pizza pans etc.) From here treat it like you do your
favorite pizza crust. If you use cornmeal go ahead, etc.
I just grease the pans, and then press the dough flat with my
hands until I get a good uniform covering of the pan.
I bake these for about 10 - 15 min in 350 - 400 deg. F. oven
until they just begin to show any hint of browning. Then I
remove them and add spiced tomato sauce, peppers, onions,
mushrooms, cheeses and etc. Then I return these to the oven
until the cheese it melted.
--David C. Adams Statistician Cray Research Inc. dadams@cray.com
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