On Sun, 17 Feb 2019 00:04:11 GMT, Pamela >
wrote:

>On 18:59 16 Feb 2019, Bruce > wrote:
>
>> On Sat, 16 Feb 2019 14:25:37 GMT, Pamela >
>> wrote:
>>
>>>On 20:03 15 Feb 2019, Bruce > wrote:
>>>
>>>> I made my own sourdough pizza bases a few days ago. The flavour was
>>>> good, but they were still partly raw after 20 minutes in the oven. Not
>>>> good. Either I have to prebake the bottoms or give them more rise
>>>> time, so they bake faster (if that's true). Or make them thinner, but
>>>> they were already quite thin.
>>>
>>>Twenty minutes is a long time for it to come out slightly raw. Hot
>>>enough oven? Enough yeast? Thin pizza is good provided it isn't taken
>>>to extremes as I've seen in restaurants trying too hard to be authentic.
>>
>> I used this:
>> <https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe>
>>
>> Minus their flavouring and minus the yeast. The idea of sourdough
>> being that you don't use baker's yeast. Of course, "discarded"
>> sourdough starter doesn't give much rise.
>
>The sourdough starter could easily be the problem. It's too unpredictable
>for me, so I use regular yeast for consistent results.

I've made sourdough bread for years and it's always been very
reliable. The difference here is that the pizza bottom uses the bit of
starter you discard when you're feeding the starter without making
bread. That's another story indeed.

>Hope your pizza has a clear flavour theme and you're not chucking everything
>in the fridge on it. Something like margarita with anchovies, Pizza Napoli.
>Oh my, that's made me hungry thinking about it.

Always anchovies.