Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
|
Sourdough Recipes
Sour Dough Starter
Sour Dough French Bread
Sour Dough Pancakes
Caulfield Hill Corn Cakes
Peach Nut Bread
Sour Dough Pizza
Grilled Pizza

2005 Sauvignon Blanc
2005 Glissando
|
Sour Dough Pizza
|
No doubt about it, sour dough pizza crust is the best pizza crust there is.
This recipe will give enough dough for two crusts. If only making one
pizza,
wrap the remaining dough in plastic wrap and then foil. Store in freezer
until needed.
1 1/4 cups warm water
2 teaspoons active dry yeast
1 teaspoon sugar
2 tablespoons oil
1 cup sourdough starter, room temperature
3 to 3 1/2 cups bread flour
1 teaspoon salt
tomato sauce
mozzarella cheese
toppings
|
Sprinkle yeast into warm water and sugar.
Stir and let stand until it
becomes foamy.
Mix in oil, sourdough starter, salt and one half flour.
Gradually add enough of the remaining flour to make a dough.
Turn dough
onto smooth, lightly floured surface.
Knead until smooth and elastic.
Put in lightly oiled bowl, turning to coat all sides, cover with
a cloth and let rise until doubled. (This will take about an hour.)
Punch down and shape into two pizza crusts.
Pre-heat oven to 400 degrees.
Prebake crusts 10 minutes. Remove from oven.
Brush crusts with oil and
spread
tomato sauce over crust and add toppings.
Srpinkle grated mozzarella cheese
over toppings.
Bake for 25 to 30 minutes at 425 degrees.
|
|
|