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.
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!
@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%
@DrrringBat I'm using:
520 grams of flour
330 grams of water
85 grams of starter
The 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.