Pepperoni and sausage.
Slice of the sourdough. Cornicione didn't rise much.
Slice of 24-48 Hour dough with commercial yeast version for comparison. Had a bit more rise in the cornicione.
Forkish says the dough should look smooth after kneading and before 1st rise. This doesn't look very smooth. Am I doing something wrong?
Used Forkish's Elements of Pizza Overnight Levain Pizza Dough recipe along with my sourdough starter from bread class. Instead of using the levain in his starter, I replaced with the sourdough starter.
Made his 24-48 Hour Pizza Dough for comparison. Noticed a couple big differences. First, there was not as much rise in the cornicione of the sourdough versus the commercial yeast (see images below). Also, there was a crispier crust on the sourdough.
The starter I made using his recipe but with my sourdough starter was quite active the next morning. It actually popped open the lid on the container. Shouldn't this have made for a puffier crust?
Baked in brother-in-law's wood-fired oven. Temps fluctuated quite a bit from pizza to pizza but within the 550-700 range.
