Using a starter in Pizza Bible Dough Recipes


I plan on using a starter; Italian (Ischia Island) from SDI for the NY style, Neopolitan, and Sicilian pizza dough recipes listed in the Pizza Bible. Should I follow the recipes as written and just substitute the Ischia Island for the poolish or tiga? Or should I eliminate the Active dry yeast and add more starter? If so, how much? The book, Classic Sourdoughs from SDI does not use any added yeast in the recipes, just starter.

Jim Z.
posted over 2 years ago

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I always recommend adding yeast when using a starter. Any preferment will give you flavor and complexity and if you want your dough to rise better then the added yeast is needed and it will assist.
For quantity of your starter it Really depends on how strong your starter is. I have 20% in several recipes. Yours is most likely stronger in flavor. No really wrong or right. I don't know your exact hydration so that could vary on tackiness.
I always look for balance in my pizzas and not over complex doughs that over power my ingredients. I would follow the same recipe and just substitute your preferment..

Tony Gemignani admin
posted over 2 years ago


Let me know how it turns out..thanks again for the post

Tony Gemignani admin
posted over 2 years ago


Tony,

Thanks for the quick reply. I will follow your advise and let you know how things turn out. I probably won't get to this for approx. two weeks.

Thanks again,

Jim

Jim Z.
posted over 2 years ago


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