I normally wouldn’t, but due to my schedule I had 1 left over 310g sourdough ball fermenting for 5 days. 68% bread and 00 mix. 550f for about 10 minutes on Steel in my small
Home oven. Biggest pie I can make is 15”. This is about 14.5”.
Shredded whole milk low moisture mozzarella. Finally. I also went a bit lighter with cheese and liked the result. In the past I had been using pre shredded which is horrible and also overdoing it. I also added a pass of shredded parm before baking which I think really brought the taste together. Just a touch.
Home made sauce with San Marzano’s. Very basic with just a few spices. It was so much easier and better than jarred and other recipes I followed that had too many things added. Simple was much better.
I also spent time finally working on stretching properly to get a flat interior which I’ve been trying to get for a while. At times I get a bit of a thicker interior and for me it just doesn’t feel like a NY Slice. So far this is the best I’ve made. Shape was not perfect but I think the dough handled a bit different after 5 days and I’m still working on shaping. But I’m really happy with the result. The taste was super close to my local pizza shop. Little crispier though.
Anyway just a share.
by Efficient-Rub-2006
4 Comments
Looks delicious! Well done 👏
Please go on about the dough recipe. Been wanting to try sourdough but haven’t seen results like I think I want. I would like to have the crispier crust my self. So if you can, please share your dough recipe.
I think it’s looking pretty good!
Did you use normal sourdough bread dough for this or a pizza dough recipe?