I was out of dry yeast, so I substituted a natural starter. I let it mellow in the fridge overnight and pulled it out the next morning to come back up to room temp. Punched it down every couple of hours throughout the day. Come dinner time, it was the most supple, velvety pizza dough I have ever made. (in the background is a batard made with the same starter)
We made three pizzas out of it:
- One simply with mozzarella over a straightforward tomato sauce.
- Another like the first, but with goat cheese and caramelized onions under the mozzarella.
- And, the last one had a spoonful of Maille whole mustard mixed in the sauce and cheddar cheese instead of mozzarella, with caramelized onions and thin-sliced bratwurst.
So happy...
