June 3, 2009 - 2:32pm
Sourdough Pizza Crust
I've made the sourdough pizza cust at Mike Avery's site twice and it came out really nicely, however it came out a bit crispy, kinda like a cracker. Is there anything I can do to make my crust thicker and fluffier? Would it work to just use twice the dough? (his recipe makes two crusts-- I could just make one with it of a similar size)
Any other suggestions?
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I like using a chiabatta recipe (I use PR's, modified to use SD instead of yeast) for pizza -- a bit airier than normal pizza dough. Done properly, you can get a nice crispy outer layer with a wonderful crumb inner layer.
Not for the thin crust fans, though.
ClimbHi
Pittsburgh, PA