u/Kooky-Television6622

Have been wanting to try a butter chicken pizza for a while, and finally got around to it today - this will definitely be one I repeat!

Mozzarella, then topped with homemade butter chicken that I thickened with ricotta. Finished with a cream/ricotta drizzle, honey, and cilantro.

Poolish dough made from King Arthur Sir Lancelot, cold fermented 72 hours. Baking steel preheated for 90 minutes, baked 7 1/2 minutes with one turn.

Vodka sauce base, mozzarella, provolone, pepperoni. Finished with pecorino Romano, hot honey, basil, and piped ricotta.

24hr Poolish dough made with King Arthur Sir Lancelot flour, cold fermented for 48hrs. Cooked on a baking steel, preheated 1hr, then broil on high for 15 minutes before pizza launched. Turned back to bake, then cooked 7 minutes with 1 turn.

Vodka sauce base, mozzarella, provolone, pepperoni. Finished with pecorino Romano, hot honey, basil, and piped ricotta.

Plus I got some stickers made for my pizza boxes, for when I give friends pizza! A friend did the logo design for me. Having a lot of fun with this!

24hr Poolish dough made with King Arthur Sir Lancelot flour, cold fermented for 48hrs. Cooked on a baking steel, preheated 1hr, then broil on high for 15 minutes before pizza launched. Turned back to bake, then cooked 7 minutes with 1 turn.

Garlic cream base, mozzarella, cheddar, sautéed potatoes/onions/garlic/Italian sausage. Finished with crema, scallions, and pecorino Romano.

Poolish dough made with King Arthur Sir Lancelot flour. Fermented for 7 days, baked on a baking steel in home oven, preheated at 550 degrees for an hour. Baked 7 minutes.