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How to Make Sourdough: 47 recipes for great-tasting sourdough breads that are good for you, too.
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Until about 1920, all pizza was made with a natural levain (also known as a wild yeast culture), levitazione naturale in Italian, and each day’s batch was leavened with a piece of the previous day’s dough. Then, when commercial monoculture yeast (Saccharomyces cerevisiae) became available in Naples around 1920, many pizzerias switched to this becau
... See moreKen Forkish • The Elements of Pizza
Recipes
Igor Schwarzmann • 1 card
Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]
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People are always amazed when I tell them that I work the dough by hand without flouring the work surface. Sometimes when I am giving breadmaking classes, to prove the point that you don’t need any flour, I put some extra water into the dough, to make it really sticky. No one believes that it will really come together without flour, yet it does, si
... See moreRichard Bertinet • Dough
SOURDOUGH AL TAGLIO DOUGH AT 80% HYDRATION: For the complex flavor of wild yeast, replace the dry yeast with 200 grams (about 1 cup) active Bread Flour Sourdough Starter (this page). To account for the flour and water already in the starter, reduce the flour and water in the dough by about 100 grams each. In other words, use 400 grams (about 3 cups
... See moreMarc Vetri, David Joachim • Mastering Pizza
