Tyrus Posted September 15, 2019 Report Posted September 15, 2019 Simply torture how you post those pictures of sweet Italian creation, what would be worse I guess,.. is a video of you eating it. Nice 2 Quote
tony b Posted September 15, 2019 Report Posted September 15, 2019 Very nicely done! Making me hungry. 1 1 Quote
tekobo Posted September 16, 2019 Report Posted September 16, 2019 Very tasty looking cooks Charles. The application of dough and cheese makes all foods great. 2 Quote
ckreef Posted October 13, 2019 Author Report Posted October 13, 2019 Wanted to try out my new 12 x 16 Sicilian pan from Lloyd Pans. This is a Sourdough Supreme Pizza that was naturally levened (no IDY only starter) 6 Quote
Pequod Posted October 13, 2019 Report Posted October 13, 2019 Ah...you went off book by skipping the IDY. Good call. And?? The verdict? Quote
ckreef Posted October 13, 2019 Author Report Posted October 13, 2019 1 hour ago, Pequod said: Ah...you went off book by skipping the IDY. Good call. And?? The verdict? The book did give a few extra instructions for going 100% natural. Mainly about super charging your starter and a counter rise before the refrigeration. I followed the book precisely. This was what I would consider my first successful 100% naturally levened pizza dough. I should have cooked it at a slightly lower temperature since that pan is so huge but all in all a success. Pan is too big to fit in my 19" KK so WFO is my only choice. 2 Quote
Pequod Posted October 13, 2019 Report Posted October 13, 2019 Awesome! I’ve done 100% naturally leavened focaccia without issue, so would expect similar should work here too. My starter is fed fresh milled whole grains which tend to make it hyperactive. Can’t remember the last time I used IDY with my sourdough. 1 Quote
MacKenzie Posted October 14, 2019 Report Posted October 14, 2019 CK, that pizza looks awesome, mouth watering for sure. 1 Quote
