Desert Sourdough Pizza
Coming Soon...
- I worked at a couple different New York style pizza places in the early to mid eighties as a pizza cook and learned how to make the dough, so home made pizza is something I have done for our kids and grandkids for over 30 years now. We do family pizza parties where I make 10 large pizzas and a few small ones for the kids to do their own have even done a few birthday parties where I stretched the dough for the kids and they made their own personal sized pizzas
N.Y. Style -
Thin Crust, Hand tossed - Pepperoni
N.Y. Style -
Sicilian Deep Dish - Supreme
N.Y. Style -
Sicilian Deep Dish Crust (Par-baked)
Sourdough Pizza
Personal size Supreme pizza
(cooked in oven @ 500 degrees)
Sourdough Pizza
Personal size Pepperoni pizza
(cooked in Bighorn Pellet Pizza oven)
N.Y. Style (Hybrid)
This is my own hybrid recipe that uses sourdough starter and a little commercial yeast,
About my pizza
- I love pizza and doing it myself, But I don't want it to be the same all the time, The one I make the most is a regular New York style thin crust, hand tossed. I also did a Sicilian style deep dish pizza but it never seemed like it came out right, like what I was used to, until I did it with my sourdough.
Way back 40 years ago, the yeast I used was what we used at the pizza places which was a Live Compressed yeast, but I could not find it for about 20 to 25 years. A few years back Sam's club stopped selling bread flour and I went looking for it locally and found Shamrock Foods retail outlet. They had a good selection of much better flour and I also found the yeast in 1 pound blocks there too. The only drawback with the flour was most came in 50 pound bags.
I spent a long time trying different sourdough recipes looking for something comparable or at least similar to my New York style pizza. Something I could make a 16" pizza with a nice fat crust that was crispy. None of what I found was what I wanted. It was always really soft and chewy and just would not crisp up.
My mom got me a Bighorn pizza oven for Christmas a couple years ago and I found a Neopalitan recipe that worked really well in it. My New York style crust just would not work, it would not cook up without burning no matter what I tried, it was just too high of heat for that dough. The pellet ovens run 700+ degrees and will do a Neopalitan style in about 2 minutes but it takes some practice!
I did find one that is a true sourdough pizza, high hydration like the Neopalitan and it works great in the pellet fired pizza ovens, better (less burning) without any olive oil than with it. It also works pretty good at 500 degrees on a pizza stone (with olive oil in this case) in a regular oven for about 8 minutes, but being high hydration dough that is hard to stretch, I can't get them much bigger than 14" without tearing them and that is with adding a few ounces of dough to the dough ball than I use for the pellet oven.
I recently found a new recipe for NY Style that was supposed to be "authentic" but it is different than what the old timers that taught me, used, in that it was a "poolish" recipe. Poolish is a starter made the day before with a very small amount of yeast and then the main recipe used half the amount a typical batch of mine does. I modified it thinking of my Sourdough sandwich loaf and made a hybrid, I substituted my starter for the poolish and came up something I really liked that was still crispy like it should be, but also has the trademark sourdough chewiness. What is really nice is the whole rise time is in the fridge and it can be used anywhere between 24 and 72 hours with very consistent results.
This website uses cookies.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.