Saturday, August 7, 2010
Sourdough Pizza Update
The experimenting never stops but I've finally developed a recipe that for the moment I can live with. For some it would be the end, and don't get me wrong, this recipe makes great dough. The pizza is amazing and we're using the best ingredients you can buy. Cheese from Di'Paolo's in Littley Italy, fennel sausage from Faicco's on Bleecker Street and miscel.things like greens and bacon from the Union Square green market and occasionally Whole Foods. I'm just looking for something a little different, something more like Anthony's at Una Pizza - watch the video it's so cool.
Jeff Varasanos website. He talks about the mistakes you should watch out for and gives detailed information and percentages that really helped put me in the right direction.
Right now I think I will have to wait for the weather to warm up a bit so we can head to Chris's place and get the wood fired oven warmed and ready for pizza. If you want my recipe email me. Just remember it for use with a starter not instant yeast.
Yes, I know I've left you hanging on the last 3 posts but I'm trying to get back on pace so please keep checking back there's more to come.