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)!
Looks great! I'm also making sourdough bread and pizza at home for the last 3 years now, and as you've said, it's better than any ordered ones. I've also dabbled with "traditional" pizza shapes, like you've showed here, but they were way too messy and would also kind of stain and ruin the pizza/bread stone. So the solution for us was to have a lower hidration dough, with a combination of white flour, all grain and rye, just a pinch of normal yeast, olive oil etc. And put it in an oven tray, and let it rise. The fluff is real ๐
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.