Sourdough pizza can claim to be the new hipster artisan food thing, but apparently it’s the way Neapolitan have been “doing dough” for yonks, and sourdough itself is a lot older than that. It’s the traditional way of creating wild yeast with just flour and water used by bakers way before little packets of yeast hit supermarket shelves and simplified and arguably took the soul out of the whole bread-making process. Sourdough pizza is pretty special; Sunny took me to Franco Manca in Brixton for the first time last summer and I don’t think I was really prepared for what was in store. The toppings were fresh and simple, but the dough – light and chewy and… I was spoiled. All other pizza from that moment on just didn’t cut it. So last week I set about reliving pizza heaven by trying out the whole sourdough thing for myself.
Could be that there are various types. I think sourdough bread and loaves are done a little differently. Since I’m a pizza fiend I wanted to try the Italian sourdough starter method for pizza dough 🙂
4 replies on “The Sourdough Experiment”
Thanks for the skillet tip! That’s a problem that my husband and I run into when we make pizza.
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Simple but works a treat! 🙂
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i am not sure that this is the same sourdough i know
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Could be that there are various types. I think sourdough bread and loaves are done a little differently. Since I’m a pizza fiend I wanted to try the Italian sourdough starter method for pizza dough 🙂
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