I'm forever tinkering, trying to come up with the best pizza dough, as well as fine tuning the perfect amount of time FOR ME to bake my pizza. I think I recently landed upon a pretty goodish recipe, my issue of course comes down to rack position for the pizza stone, as well as temp and time to bake it.
The 2nd permutation of my personal pizza dough is as follows:
|40 gm||Warm Water|
|40 gm||Olive Oil|
|220 gm||Active, fed starter|
Pictured above is the Sassafrass brand Super Stone Covered Bread Baker. I have not used it yet; however, I am contemplating what my maiden loaf will be. Perhaps a sourdough challah (which I have been day dreaming about using apple cider for the water), or perhaps another recipe from Sarah Owens' book, perhaps the loaf that requires beet puree? Either one will be lovely, no doubt. The Maharajah's bread box is down to his last three slices, so I need to pull my starter out of the fridge tonight, give it a feeding tomorrow, and start planning! Two more days, two more slices, and Rosh Hashana is nearly here--and while we aren't Jewish, it would be lovely to bake a challah (albeit not a ROUND ONE) for the Jewish New Year.