Cooked one simple tomato sauce and served it with pecorino romano, olive oil and basil for my daughter who doesn’t like add-ins and modified the same sauce by adding roasted mushrooms and calabrese sausage for my son who wanted something heartier.
I love making pizza and want to get some input from the broader community. Mainly, i want to know if these look good and if there is a specific feature (primarily crust/cornicione feedback rather than toppings) that is most appealing. My tastes have been leaning more toward the darker more caramelized crusts.
The commonality is that these are all naturally-fermented and all cooked in an Alfa Forni Ciao wood-fired oven.
The variables:
Fermentation: Same day room temp to 1-3 day cold ferment with adjusted starter quantities 50-20%, respectively
Flour types: King Arthur Bread and Whole Wheat (usually 8-16%) to Cairnspring Mills also with similar whole wheat percentages
Hydration: 68-78%
I always go with 3% salt.
General process is to autolyse for an hour, add starter, hand mix wait 10-15 min and add salt and hand mix, perform stretch and folds throughout bulk with a target dough temp of 78F until dough is well developed. Ball after it rises a minimum of 20% by volume and refrigerate or keep in proofing boxes at RT until I bake.