u/LazarusNOrion

First post. Been making sour dough bread weekly since the pandemic. The last couple of months I’ve been pretty much sticking to making pizza. These are the two pizzas I made today.

I make a batch of sour dough every Thursday. Separate it into 4-6 balls and store them in the refrigerator in individual containers. I use the last ball to ferment my next batch of dough essentially the biga method. I don’t measure anymore unless I’m baking for something special but I’d say this batch was probably around 65 percent hydration. Anna’s 00 Flour, salt, water and fermented dough.

Used a pizza stone under the broiler to make these. Heated up the pizza stone for a little over an hour at 500F then switched to the broiler. Crust is par baked before adding sauce and toppings. The first pizza I could have left under the broiler a little longer. The second… I could have took off a lil earlier.

I’ll make sure to go grocery shopping before next post lol.