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)!

  • @krayjOPEnglish
    2•1 year ago

    Thanks!

    I would be embarrassed for anyone to see my pizza stone (and that’s also what I cook bread on). Much like how traditional martial artists belts started white but darken over time with use and wear - my pizza stone is on its way to being a black-belt. I keep it clean, it’s just really stained. It looks like it’s been through hell. The sign of heavy use, lol.