Making Pizza Dough + Grilled Sourdough Pizza


(Eric) #1

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(Ricci) #2

My first try at sourdough pizza! Happy with the results. I baked in the oven at 475 degrees which is the max for my baking stone. A little underdone on the bottom, but happy with it overall.

Do you think that baking a bit before adding toppings would give me a crispier bottom crust?


(Melissa) #3

That’s beautiful pizza!

I think you could prebake the crust, though also I’m wondering if you preheated your stone for a while. Im not sure the perfect amount of time, but the hotter the stone, the more the crust will cook and firm up.


(Ricci) #4

I couldn’t figure out how to preheat the stone and get the pizza on it. Guess I need to buy a pizza peel.

Thank you!


(Melissa) #5

You’re welcome. I have the breadtopia pizza peel and love it. For longer things like baguettes, I use a cookie sheet that is flipped over so there is no lip. I’ll admit to using way to much parchment paper. I keep meaning to buy cornmeal…


(Harleyellen05) #6

I’m wondering as to the benefit of working the olive oil in later in the process as several pizza dough recipes I’ve followed call for the liquids first and then the addition of the flour and salt together? Thank you


(bgnunley99) #7

My husband love’s deep dish thick crust pizza’s. Has anyone tried making a deep dish with the sourdough recipe above?


(michele) #8

Does anyone know how to access older posts? I’m trying to find the link Eric posted:
“Scroll down (or click here) to the Feb. 12, 2008 post by Fonseca for some great info on converting this recipe to all whole wheat.”


(david1264) #9

Me Too. The links on this site to recipes for pizza and sauce no longer work. Would like to read them if possible.
Thank you.


(jeffthedragon) #10

I have so much fun at family gatherings where I can make pizza 'till the cows come home. The recipes here are great, though I’ve also done the long ferment if I can plan ahead twelve hours or more, using 1/16 to 1/4 tsp yeast with 300 gm flour (1 tsp salt, 240 gm water) for a 12 " medium thickness pie. I have been prebaking my crusts lately, to keep the toppings from soaking them. Here’s one pie.
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