A Stir The Pots Post

Skura Sour Dough Pie

by | Jun 15, 2014 | Pizza

Using the final bit of grams left of Skura flour, (and disregarding the advice of Antonino Esposito) I made a sourdough pizza. I gave the dough a long bulk ferment  (over 40 hours), and then allowed it to it sit for four more hours after making the pizza. The result was a crisp dough, and a paler color than when baked with yeast. Though it could have been the flour or the refrigeration, whatever, I got a decent and edible pizza.

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  1. anna simbula

    Bellissima questa pizza!!!! La pasta sembra eccezionale!!Complimenti Jeremy

  2. Jonitin

    Mille grazie Anna!


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