As predicted, I ate again this week. So consistent!
While the pork stifado from one of my favorite restaurants in town probably takes top honors as the week’s most wonderful dish, I’m here to talk briefly about the pizza crust I made with sourdough starter discard on Tuesday evening.
I used this recipe from King Arthur Flour (minus the optional Pizza Dough Flavor because I don’t have any and I don’t like products vaguely described as containing “other natural flavors,” so it’s probably not for me anyway). After a round in the KitchenAid mixer and what ended up being a cozy overnight proof in the fridge, the dough came out as intended.
I do not, however, currently possess a pizza stone or even a pan intended for baking pizza, so I had to make do with a multi-purpose dark sheet tray because I wasn’t going to let a little thing like “proper equipment” come between me and dough made from wild yeast meant for the trash.
I’m pleased to report that this came out pretty fine and I definitely ate all of it. The crust was a little tough in some spots and it’s unclear whether this is due to the baking surface (the pan was not pre-heated with the oven btw, it went in at room temperature with the dough, which I par-baked before topping with anything more than olive oil in order to maximize crunch potential) or possibly having overworked the dough. Not sure, but I’ll be trying again soon as my sourdough starter is, um, very much not up to the task of rising a loaf yet, as is evidenced by Thursday’s comical bid at a boule:
Ah, sweet memories of my first sourdough attempt… I’ll get it right one day. In the meantime, I’ll be eating pizza.
Tschüss bis nächste Woche.