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.
Pizza Friday (and Saturday) is an institution in our household. Sourdough crust with Tipo 00.
@Chais I’m using this for the flour: https://haydenflourmills.com/products/pizza-flour. Otherwise just the organic white king Arthur flour.
We’ve been considering using all purpose flour, but couldn’t get a nice rise when we last tried. Probably due to the lower protein content.
I guess pizza flour is similar to Tipo 00? High protein, fine grind?
What’s your hydration? We’re at 70%@Chais I’m at 66.3 assuming my math is right for the starter. Yeah it’s high protein and fine grind. I’ve used a mix of bread and all purpose king Arthur, about 50/50 and it worked pretty well.
That looks amazing! Bet it tasted great as well
@Boabab thanks. It was pretty good, the basil makes a huge difference.
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.
@brownpaperbag pizza night is always a good idea
Looks amazing! Hope it was as delicious to eat as it looks
looks delicious! yum
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.
