Pizza #3 half Italian sausage half cheese tonight.

Pizza stuck to the peel a bit which is why the sausage didn’t turn out evenly distributed.

59% hydration All Trumps, Bianco sauce, 70% low moisture whole milk mozzarella, 30% provolone. Homemade 16” 5/16” pizza steel, 550F, top rack, 5 minutes

Looking to source some grande cheese to upgrade from great value brand.

I’m done with the bianco sauce (too runny and looking for a little more acid in the sauce). Going to to try HEB whole tomatoes next for the sauce. They make the best salsa so maybe they are good for pizza sauce too, and it’s cheap!