Pizza Friday (and Saturday) is an institution in our household. Sourdough crust with Tipo 00.
There’s a pizza restaurant near me that uses sourdough crust, it’s just the best.
They also use the same dough to make garlic knots. Might be worth trying!
That looks incredible! I might have to make pizza tonight.
This one was an “ultimate”. It had 4 cheeses, mushrooms, shishito peppers, onions, sausage, and the sauce was a blend of tomato achaar and curry sauce. Then topped with fresh basil.
What was you recipe for the crust and how did you bake it?
@DrrringBat I’m using:
520 grams of flour
330 grams of water
85 grams of starterThe flour is from here, it’s pizza flour from a place in Arizona: https://haydenflourmills.com/products/pizza-flour. Otherwise I just use the organic white king Arthur flour. Cold proof for at least 24 hours, up 48.
