Sourdough Crust Pizza

February 02, 2015  •  Leave a Comment

 

Sourdough Crust PizzaSourdough Crust Pizza

I had no intention of starting my new blog with a blurb about some food experiment I conducted today. However, those who know me best may think it a fitting introduction. Cooking and eating are part of who I am, and I cannot consider myself a true cook unless I try some new flavors and ideas. This particular adventure started out much like my normal bread-making routine. My love for sourdough bread began when I lived in Alaska, a place where sourdough still retains a long, rich history. A friend showed me a book by Chad Robertson about the art of bread-making, and soon I was baking with a copy of my own; it really is a great book! Sourdough Crust PizzaSourdough Crust Pizza

This same sourdough recipe--which I have now committed to memory--was what I was following when an idea crumbled on my head like grated parmesan cheese (Oh, what lovely imagery!). While I had the dough out on the table, I chopped off a small piece using my bench knife and prepared it alongside the other larger dough balls that were for my bread. I cranked up the oven to as high as I could--"She can't take much more, Captain!"--and threw a greased-up pan into the oven. Now, the toppings I used are all from the salad bar at the grocery store, making them a lot cheaper than buying all of the vegetables separately. I picked this trick up from another blog, called Budget Bytes.

Once everything was properly preheated, I gently stretched out the dough, draping it over the back of my hands and rotating it until the dough was nice and thin. I quickly set the stretched dough on the hot baking sheet and added my delicious toppings. After all of that, the only thing left to do was to set the whole thing into the inferno that was my oven and wait fifteen minutes. The smell--Oh!--the smell was so fantastic! The flavor that followed was immensely pleasurable, both from the tasty ingredients and from the taste of success. All in all, it was a worthwhile experiment. Round two isn't far off in the future. Is there a pizza diet out there?

Crispy crust with a soft, warm centerCrispy crust with a soft, warm center

 

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