Neglected starter sourdough pizza crust/skillet flatbread/grillbread
Pizza
Italian cuisine
Grill
I love this dough, though it can be kind of a pain--it just makes whatever I want it to based on how thin I stretch it. It's a lesson in letting the dough speak, as it can be frustrating and different depending on the starter, flour, climate of the day (it's easier to make this in the winter than in the humid summer). The secret is not to stress, it's going to be an ugly shape but taste amazing! Takes easily to a hot hot oven, dry cast iron skillet and even a grill for amazing grilled pizzas. Don't skip the whole-grain flour, but the proportions of all-purpose, grain and high-gluten are up to you. You need some of each to get a flavorful, soft but toothsome dough.
Share:
0
33
0
Comments