I’ve been making sourdough bread for the past 2 years and got very good at it. About 9 months ago, I started working out a sourdough pizza dough recipe and began learning how to make my own homemade pizzas.

After much trial and error, and a lot of experimentation, my pizzas started getting much better. Here’s my latest.

Details: 100% sourdough pizza dough - 70% hydration. Custom cheese blend: 60% mozzarella, 15% cheddar, 15% sharp provolone, 10% parmesan. Sauce base: made from scratch using canned whole san marzano tomatoes & some seasonings/spices. Toppings: mushroom, green bell pepper, red onion, and hard salami.

The most awesome part is that we no longer order pizza delivery - my pizzas are coming out better than anything we used to get delivered (and it saves a ton of money)!

  • krayj@lemmy.worldOP
    link
    fedilink
    English
    arrow-up
    2
    ·
    1 year ago

    I will give this a try. How far away is the pizza from the broiler element when you do this?

    • erusuoyera
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

      Around 10-15cm (4-6"). It’s the top shelf of the oven anyway. I saw the tip on a cooking show and it does help to give a more authentic pizza oven style bake. You might have to vary when you time the switch over depending on how powerful your grill is. Hope it works for you.