There’s a pizza restaurant near me that uses sourdough crust, it’s just the best.
They also use the same dough to make garlic knots. Might be worth trying!
this post was submitted on 17 Jun 2023
6 points (100.0% liked)
FoodPorn
17902 readers
77 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
Pizza Friday (and Saturday) is an institution in our household. Sourdough crust with Tipo 00.
This one was an "ultimate". It had 4 cheeses, mushrooms, shishito peppers, onions, sausage, and the sauce was a blend of tomato achaar and curry sauce. Then topped with fresh basil.
That looks incredible! I might have to make pizza tonight.
What was you recipe for the crust and how did you bake it?
@DrrringBat I'm using:
520 grams of flour
330 grams of water
85 grams of starter
The flour is from here, it's pizza flour from a place in Arizona: https://haydenflourmills.com/products/pizza-flour. Otherwise I just use the organic white king Arthur flour. Cold proof for at least 24 hours, up 48.