On May 20, 12:16*pm, zxcvbob > wrote:
> ImStillMags wrote:
> > We've talked about pizza dough lots just since I've been in this group
> > but here's another take on it.
>
> >http://www.nytimes.com/2010/05/19/dining/19pizza.html
>
> > I'm going to stick my pizza stone in my bbq and try that.
>
> I use high-protein flour and I let the dough ferment in the fridge for
> at least 24 hours, usually longer. *Last time, I tried using half
> bread flour and half all-purpose flour, and the dough was easier to
> work but the crust had less flavor and didn't brown as well. *But the
> "easier to work" part was enough that I need to revisit this.
>
> I like the idea of using sourdough starter. *I have some rye flour in
> the basement freezer; might be time to start a culture going. *(start
> with rye, feed it with wheat AP flour once it's alive and bubbly)
>
> Bob

I'm going to use sourdough starter as well. Sounds like pizza this
weekend for sure.