The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Bill writes:

Hi Albert,

I had developed an interest in trying out sourdough pizza. I spent half the summer trying to activate a white flour sourdough culture from Rose Levy's Bread Bible. It took about a month to get it going and now it's strong enough to easily raise a loaf of bread. However, after making pizza with it, I didn't care as much for the taste that the particular strain of yeast found in sourdough cultures yields, as I did with the strain used in commercial packaged yeast such as Fleishman's.

So I'll be rotating between your recipe, Peter Reinhart's, and Alton Brown's, as well as Reinhart's wonderful whole wheat pizza recipe that's in his latest book. With these four satisfying recipes, my quest for great pizza is ended and I can thankfully retire and enjoy my homemade pizza for the rest of my days.

Even though I didn't care for the sourdough pizza, I still perpetuate the starter in my refrigerator because I found that it makes the best-tasting, most moist sandwich and rustic breads I've ever made, although I would also include Mr. Reinharts biga-based Italian bread recipes in this category.

My Response:

Thanks so much Bill. Keep those emails coming.

I certainly appreciate hearing about all of your pizza triumphs.

The fact that I am even mentioned in the same paragraph as Peter Reinhart makes me feel very honored.

Don't forget to check out the great Reinhart video at this link:

http://legendsofpizza.com/peterreinhart.html

Stay well,

albert
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