sourdough pizza


Not digging these frozen pizza bases that much anymore. I'll be glad when they're gone. They weren't worth the freezer bag needed to protect them. And come to think of it, I'm tired of that pizza stone too.

Maybe I should use the remaining frozen dough as starter for new dough. It would be a project and it tends to gobble up flour. The whole time I'll be thinking, "Is this worth it?" I could be aging a few days brand new dough with commercial yeast and yield the same or better result.

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