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)!

  • @krayjOP
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    1 year ago

    I am always happy to share my recipes.

    My flour is a blend: 70% King Arthur bread flour, 27% all purpose flour (any brand), and 3% rye flour.

    And then the following in baker’s %:

    Hydration: 70%

    Coarse Sea Salt: 2%

    Starter: 20%

    Fat: 2.5% (olive oil is traditional, but I like melted butter more - richer flavor)