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)!
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)