This week's homemade pizza night: same day sourdough tavern style thin crust. Smoked chicken thighs, bacon, and thinly sliced red onion on one, pepperoni and diced cowboy candy (pickled/candied garden jalapenos) on the other. Both topped with thin tomato sauce, shredded mozzarella, a sprinkle of garlic salt, and a dusting of finely shredded parmigiano/reggiano.
These turned out great – crispy thin crust crunch and great flavors. I aimed for two 14" same day dough balls. Started with a sourdough levain for 4 hours this morning, mixed dough in the early afternoon, split into 2 dough balls after about 1.5 hours of initial ferment, and then additional fermentation for another ~3 hours before rolling flat, topping, and baking. Dough recipe: https://pizzalogic.app/s/ZjpCfX
by turlocks