This topping combo has become a favorite in my house: chorizo, pickled onions, chipotle sauce swirl, and cilantro.
I've made it as a Jersey bar pie, Detroit Style, Cast-Iron thick crust, but I think that this version was my favorite. 68% hydration, 48hr bulk ferment and 24hr ball ferment. 500g dough balls for 16" pizzas.
Second one is a plain cheese but with sambal fermented chili+garlic sauce mixed in under the cheese. A little over cooked but the char went well with the flavor combo.
by js123607