Sourdough pizza! It puts all other pizza to shame.

I follow this recipe: https://www.theclevercarrot.com/2022/11/best-sourdough-pizza-crust-no-baking-steel-or-stone/

Though I increased the starter to 85g this time to prove it during the day instead of overnight. My total bulk fermentation time (including time for 4 stretch and folds) was about 6 hrs and I proved it in the oven with the light on.

Toppings of Rao’s pizza sauce, marjoram, herbs, mozzarella, mushrooms, garlic, pepperoni, and picante sopressa.