I realize that 2020 was an insane year. So I’ll just say this:
I hope 2021 is a better year for everyone.
Your requests have been heard. No one likes the, “blah, blah, blah,” at the beginning of food blog recipes, so I’ll keep this short. If you’re looking for a sourdough pizza crust recipe that doesn’t rely on active dry yeast or instant yeast for lift, this is for you. This recipe is super low maintenance; you can use discard and there’s zero fussing or kneading required.
This is an easy way to use up the discard, with a little additional “lift” from commercial yeast. The result is a flavorful, not-too-sour crust that has all of the characteristics of your favorite restaurant deep dish: the shatteringly crisp, nearly fried bottom and caramelized cheese edges with an abundance of air bubbles throughout.
Let me preface this post by admitting this: I am not from the southern United States. According to my Ancestry DNA, I am less than 7 percent Italian. But hey, I have this piece of paper (from a UC-accredited culinary school) hanging up on the wall of my bedroom that says that I am a pretty decent cook. I crave cheesy polenta grits, but sometimes I just don’t have the energy to stand in front of my stove constantly stirring.
I’ve debated creating this post for a while, thinking that it could come across as self-indulgent. But then I realized…whenever I see people “getting real” on social media, I applaud them for not painting some false perfect picture of their lives.