Pizza Friday (and Saturday) is an institution in our household. Sourdough crust with Tipo 00.
That looks incredible! I might have to make pizza tonight.
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!
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.
