Last time I made sourdough pizza, I posted pictures to r/Breadit, and everyone redirected me to this subreddit haha.
I had some frozen dough leftover, so I preheated my oven to 550°F and left it for an hour. Afterwards, I cooked it for 6 minutes on an oiled baking sheet.
I'm still not dishing out money for a cast-iron skillet, a baking stone, or a pizza peel.
Toppings: canned tomato sauce, mozzarella, olive oil, sea salt, mushrooms, and parsley
Taste: meh/10
by Erikkamirs
25 Comments
How did you land on 6 mins?
I know you said no, but I would 100000% recommend a cast iron skillet. They’re almost indestructible, last a lifetime if you care for it, and are so versatile. I’d also suggest lowering the temp to between 375-425 and doing a longer cook. 500 for 6 mins seems off
Lower temp and way longer cook time..
You can buy a 12″ Lodge skillet for $25. It’s totally worth having if you want to make home made pizza. The 10.25″ Lodge is under $20.
Sourdough sounds like a fine choice for a pizza, but in this case you clearly did not cook out for long enough. Others have already told you what to do differently next time.
Why don’t you want cast iron? That’s the most versatile thing in any kitchen.
They’re never going to get any better while you’re refusing to use a steel.
at least you’re trying! your best? idk…
Good Lord. I’ll give you 1 point for at least having the decency to self-report this abomination.
1/10.
Why didn’t you just cook it longer when figuring out it was mostly uncooked dough?
Cast iron isn’t expensive. And it’s super easy to restore an old one if you want to go that route.
Plus it’s not like it’s only for pizza, it’s the only type of skillet I use for everything.
Hell, you pay for shipping and I’ll send you one I restored. (check my history, I’ve done CI giveaways)
This is why we need a manslaughter charge.
Cooking it on a stone is worth it.
When you find out how to make a good one, post us an update. In theory this sounds amazing. I LOVE sourdough. I’ve been having avacado on sourdough toast or hummus and sun-dried tomatoes on sordough toast virtually every day for the last 6 months.
Sour-no
My friend was in this mess with fucking ketchup
You might wanna cook the base a little first then put the toppings on
I was going to say you earn at least one point for putting the basil on after cooking, but upon further inspection, it is parsley. Straight to prison.
So you get two points for effort because I make sourdough everything as well and I know how much effort goes into the process…
However, I am pregnant and this photo brought on a violent wave of nausea so unfortunately I’m gonna have to suggest jail time.
Oh
🤢🤢🤢
It needs cooking a bit longer till the cheese gets more colour.