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 Refrigerator mother pizza crust recipe?

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enlargent Posted - Aug 05 2018 : 10:07:05 AM
Hello - I'm wondering if you have a recipe for pizza crust using the refrigerator mother. If so, what is your advice for using a refrigerator mother for more than just one baked item? I'd like to be making bread weekly but we also like pizza once a week as well. Do I just plan for two bake days a week?

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Ashley Posted - Jun 01 2020 : 06:22:18 AM
We didn't test the recipe with monkfruit, but I don't see any reason you couldn't use it in place of honey. Let us know how it turns out!
Deb Casey Posted - May 29 2020 : 08:26:01 AM
Looking in the book, the recipe for the pizza crust calls for honey. Can I use a monkfruit sweetener in the recipe instead of honey? Thanks
Ashley Posted - Aug 08 2018 : 10:55:33 AM
Yep! Right now, you probably have roughly 1 cup of mother in your Pyrex. Since you always want to leave roughly 1/2 cup refrigerator mother in your Pyrex after removing some mother for baking, I would stir in 3/8 cup flour and 1/4 water to build it up before your next Bake Day.

From there, if you want to bake both bread and pizza crust on your Bake Day, you will be removing 1 cup total from your refrigerator mother. To replenish this, you will need to feed your refrigerator mother 3/4 cup flour and 1/2 cup flour (double the standard 3/8 cup flour and 1/4 cup water). If you want to bake even more than that, you can increase the size of your refrigerator mother even more.
enlargent Posted - Aug 08 2018 : 05:54:56 AM
Thanks Ashley! So if I only want to bake once per week but bake multiple items, do I just keep a larger refrigerator mother?
Ashley Posted - Aug 07 2018 : 2:12:53 PM
Check out the calzone recipe beginning on p. 150 of Wild Bread. Above the picture, there is text describing how to convert the recipe for the calzone dough to a pizza crust.

If you wish to use your mother more than once per week, just remember that you need to put back what you take out. Each time you remove 1/2 cup, you need to replenish it with 3/8 cup flour and 1/4 cup water. If you want to bake 2x per week, to get started, I would suggest feeding your mother double the amount on the day you typically feed to allow for adequate time for the flour added to ferment.