February 5, 2005 - 3:06pm
Sponge for Pizza Dough
Since the whole point to having a sponge is to add extra flavor and richness to the bread, is there anything from keeping me from doing the pizza dough as a sponge method, or does that only work for bread?
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(If this reply shows up in the LJ RSS feed, please forgive. I am still tuning the feed and will try to cut down on the number of messages that get syndicated out).
Absolutely you can do it for pizza too.
Peter Reinhart talks about making pizza using extended fermentation techniques quite a bit in American Pie, his most recent book. He recommends it, although he concedes that most of the world class pizzaiolo he has met don't extend the fermentation for more than a day.
Also, if you are making pizzas that are heavy on toppings then you probably need a more heavily yeasted dough. Such doughs tend not to benefit from extended fermentation.