A Stir The Pots Post

Pizza Dough-Skura

by | Apr 14, 2014 | Pizza

Playing devil's advocate with skura flour before my bag runs out.  Here I used the Ken Forkish, Flour, water,salt and yeast formula. A straight dough pizza method made with a 12-hour ferment which was then shaped, chilled and finally baked. It was extensible, airy and great tasting, and sported a nice cornicione. Even my disbelieving friend Domenico could be convinced it's good!


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