I like to use my sourdough starter for pizza crust. Any tips on using sourdough starter? by No-Mechanic-3048
The Grate Oven Pizza by MidiShiddy
A while ago I decided I want to make sourdough pizza. Got a lavastone, spliced wheat starter from my rye…
Used a pizza stone @550 . Made homemade dough and sauce but still can't get thin and crispy enough as…
All pizzas are cooked in my Ninja Woodfire Outdoor Oven. Compared to my home oven it has been an absolute…
Par Baking Crust (more in comments) by themanyeet
280 g dough ball 70 % hydration, what grammage do you use? by Makzie
Anyone remember the post a few weeks back where someone asked how to recreate their dad’s all time favourite shitty…
Made on a gozney Roccbox using Ken forkish 24-48 hr recipe. Anything I can improve? by skillertheeyechild
I made a no yeast pizza. experimenting by Key_Schedule2463
I really have a hard time going from a dough ball to a nicely stretched pizza. I’ve had to resort…
If someone got some feedback I'll be happy to take it so that I can perfect the pizza (as much…