The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Mark writes:

Hi Albert,

How are you? My name is Mark and I'm from Malaysia. I've been following your site and I just wanted to let you know that you have really good information about making pizzas! I have been toying with the idea of starting a food business which of course includes pizzas.

I have experimented with many types of dough recipes and have been successfull with some and not so much with others. What caught my eye while i was researching for dough recipes was the use of a sourdough starter. They say it makes the crust taste better.

I have been keeping a batch that i made myself but never got it to work in a pizza dough. I'm not even sure if I my starter is a "working" starter. I got the instructions off a sourdough enthusiast and it does not contain any yeast. Just pretty much four and water. It does bubble up and grow slightly when i feed it.

Anyway what I wanted to ask you is if you've ever used a starter in your doughs and if so would you mind sharing the recipe with me? both for the starter and how to use it in a pizza dough.

Another question is are thick crust pizzas and thin crust pizza made with the same recipe with the thin one rolled out more? Or are they two different recipes all together?

Also, will baking with a pizza stone significantly make any difference to the texture/taste of a pizza? Thanks for taking the time to answer my questions! Looking forward to hear from you.

Best,
Mark
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

I know that sour dough will make a great pizza crust.

It all a matter of taste.

I do not use a sour dough crust, and I have no experience with making one.

Does any anyone else have any suggestions for Mark?
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog