Tried a Cracker-Style Dough Formulation with the Ischia Starter, from Pete-zza thread 5/01/2012

First part of making the dough with the Ischia starter with pictures at Reply 42 http://www.pizzamaking.com/forum/index.php/topic,5173.msg184979.html#msg184979

These are the results of the first attempt at a cracker style pizza with the Ischia starter.

The Ischia natural starter preferment cracker style pie turned out very well in the taste of the crust and was like a cracker style I would enjoy all the time. I am not still sure if I made a real cracker style pizza because I never tasted one before, but I will give this one a thumbs up. Steve even liked this pie, as did my taste testers. It was crackery as far as I know. The skin was par-bake without any oil and then the olive oil was brushed on the par-baked crust before the tomato sauce, blend of mozzarellas, cheddar, Swiss cheese and hard salami were added. I was afraid of how the dough looked to be fermenting last evening and put it into the refrigerator overnight. It was taken out this morning and left to room temperature ferment until about 3:00 pm today when the pizza was made. The rolled out dough was also docked lightly.

Thanks Peter for giving me this alternative cracker style pie to try!

Norma