Sourdough, sourdough, sourdough, oh yea, sourdough!



This month has been a pizza month in this household. Earlier I made a morphed pizza dough using both a  starter (natural levain) and commercial yeast. It is featured on
A Morphed Pizza Dough The dough is silky soft, easy to work with and makes wonderful pizza dough.

This pizza features a combination of toppings which include white cheese, spinach, mushrooms and blueberries. There was no sauce, but a garlic white sauce would have worked great.

This pizza was a hit. The blueberries were a slightly tart addition, making the pizza unusual and interesting.


In this family that I am now living with and working for, there were several birthdays this month including my own daughter’s birthday.

Birthday Pizza party


So a large party was thrown for everyone’s friends and the lady of the house (Hannah Adams Collier) decided she wanted home made pizzas as the main dish for the party.  I was the pizza cook, so I made up a double batch of the Morphed Pizza Dough recipe, which made six pounds of dough, enough for four large pizzas.


The plain cheese pizza was in the oven in this picture.

Hannah decided on the toppings and we ended up making a plain cheese pizza, two pepperoni pizzas and a really tasty (my favorite) Gorgonzola, dried tomato, over olive oil pizza.



The pizza dough handled well over the long waiting time to go into the oven and it did a terrific oven spring. I used parchment paper for the pizza and transferred the finished pizzas via peel, to the very hot baking stone. I had the oven heated as hot as it would go (500F).


Plain cheese pizza, half without sauce

If you have been following this blog you would know that the oven here is broken with the bottom element not working. To get the stone really hot, I had to turn the convection fan on and put the stone at the highest level right next to the broiler element. That is how I am baking my bread as well. Try baking bread using only the broiler element if you think it is easy!!!


Pepperoni pizza...of course!

Gorgonzola cheese, sundried tomatoes over olive oil pizza



So now that you are definitely in the mood for pizza….. you might want to try the morphed pizza dough, I think you will like it!

Again, you will find it featured on Pizza Quest at: “A Morphed Pizza Dough


Sending this fun to Susan’s fun at… Yeastspotting.

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  1. MC MC
    February 1, 2012    

    wish I could have come to the party. I love all these pizza toppings and the dough must be just perfect. I love your idea of combining sourdough with commercial yeast… The best of both worlds, right?

  2. Dhix Dhix
    February 3, 2012    

    This looks amazing! Traditionally Friday night is pizza night.
    One question. Did you slide the Pizza off the parchment and cook it directly on the stone? Or cook with parchment between the stone and pizza
    You are doing amazing with only a top element. That is why I love you recipes.. You help us I provide!

  3. northwestsourdough northwestsourdough
    February 5, 2012    

    Wish you could have come to the party too MC!

    @ Dhix I actually tried it both ways and there was no difference, the parchment paper just makes the pizza easier to move, it is too thin to make an impact on the baking it seems.

    • moriah moriah
      February 6, 2012    

      You’re so smart! I’ve made great pizza’s but a mess too, by placing my pizza directly on my baking stone. It’s easy to clean tho by putting the oven on ‘self-clean’ but I’d rather avoid that. Thanks for the tips! 😉

  4. Elizabeth Elizabeth
    February 8, 2012    

    I’ve had trouble finding a favorite pizza dough. I’ll try the morphed dough, looks great! Are you using instant or active dry yeast? Does it have to be evaporated milk or can it be soy or other?

    • northwestsourdough northwestsourdough
      February 8, 2012    

      HI Elizabeth, usually active dry yeast is proofed in a small amount of liquid before adding to the dough mixture. Instant yeast is usually added to the dry ingredients and then activated with really warm liquid. In this case I used active dry yeast. You will like the morphed pizza dough, it makes great bread too.

      Go ahead and experiment with soy or other milk, deactivate the enzymes first by heating the soy milk though, unless it is a sealed container of pasteurized soy milk.

  5. elizabeth elizabeth
    February 15, 2012    

    I can only use half the dough recipe tonight, can I leave the other half in the fridge and use it a make another pizza a few days later? Or you mentioned the dough also makes great bread, how would I go about making a loaf?

  6. elizabeth elizabeth
    February 15, 2012    

    Also, is it 10-15mn kneading by hand? How long is I used a Kitchenaid and dough hook?

  7. elizabeth elizabeth
    February 16, 2012    

    My crust did not turn out as bubbly and puffy as yours, what did I do wrong?

  8. northwestsourdough northwestsourdough
    February 17, 2012    

    Knead by hand or mixer until you can pull a windowpane. For a real bubbly crust, you need to heat your stone REALLY HOT! I had mine heating under a broiler element for one hour(however, my oven is broken, so heating it really hot by bottom element at the highest heat possible for one hour will suffice).

  9. elizabeth elizabeth
    February 17, 2012    

    I’ve tried many different pizza dough recipes and have not had consistent results ever. The same dough recipe seems to turn out different every time for me.

    I’m not sure if it was a windowpane or not? Do you have to be able to stretch it without any tearing for a windowpane? I did stretch a windowpane, but there were a few holes.

    I heated my stone at 500 for one hour, but I live at 6000ft, maybe next time I’ll heat the stone as high as the oven will go and try that.

    Today I made a boule with the leftover dough, it was really good!

    • northwestsourdough northwestsourdough
      February 17, 2012    

      I have used this recipe several times and it is the very best pizza dough I have ever used. You have to let it proof(oil and cover it) one half to one hour before baking (and before piling on toppings. It is so bubbly, chewy, terrific. I love it. :)

      A windowpane with a few small tears is okay. It is more about how stretchy it feels than tears.

  10. elizabeth elizabeth
    February 17, 2012    

    I think my kitchen was too cold while I was letting the dough proof before the toppings, even though I let it proof for at least 45mn. Next time I’ll do a better job with the proofing.

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