I went to Anju Above in sunny Bloomington, IL over the holidays and enjoyed a nice Neapolitan style pizza. The crust was flavorful and crispy. While I would like to enjoy Naples-inspired 'za on the reg at home, I do not possess as oven that can achieve the desired temperature (~800 F) and so I am left to just have unsatisfying flavor in my dough. Or am I? I have recently thought about sourdoughs. It turns out you just need to ferment things for an extended period of time. I read I could just make a sponge and sit out on the counter...so I did.
Here's what I did:
Take 1 cup of water, some whole wheat and bread flours, a smidge of yeast (maybe 1/5 or 1/10 of what you would normally use), and mix them in a bowl until you get a pancake batter type consistency. Then wait.
Here it is after 24 hours:
Gratuitous zoom-in:
Interesting hole structure no? It certainly smelled a bit sour which was encouraging.
At this point I added more flour, some more yeast, a bit of salt, some olive oil, and finished the dough. It is rising in the fridge for a few additional days now. I hope it's yummy.
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