Sourdough PizzaRecipe Source
Here's how baker_lyds rated their bake:
What went well?
Proofing was done pretty well which resulted in a great tang in the crust and a nice lacy crumb.
I would have added more salt for next time for more flavour. Will be experimenting with ways to increase the charred spots on the crust (brushing with oil, removing excess flour, etc). Pointers/feedback is appreciated! :)
I used whole wheat flour but sifted out the big bran pieces. 100% whole wheat, 70% water, 15% starter, 5% olive oil, 2% salt. 6 h bulk, 12 h cold. Topped with prosciutto, cheese curds, garlic slices, mushrooms, and tomato sauce. 500F 10 mins, broiled ~3 mins. Great use of random leftovers I had in my fridge! My trick is to use aluminum foil to line the baking tray to get a crispy crust.