I went into this week craving pizza and since I was working from home I could do whatever timings I wanted. The theory was to make a single sauce and try out different dough recipes. I kinda followed that but ended up just making some damn good pizza.

Saturday, 4/13

Make sourdough dough from The Perfect Loaf

• 9PM, mix dough, do 3 folds 30 minutes apart, let go overnight

• Stayed overnight in 65F room

• 7:45AM, shaped into two balls, put in fridge

Monday, 4/13

Sauce:

1 tomato from the usual can, plus a spoon of sauce.  Plenty of red pepper flakes and a large pinch of salt.  Sauce was very tasty, with the right amount of fresh bright tomato and spice to get my nose running

Cheese:

mozzarella and finely shredded provolone.  This provolone is fantastic, nice and sharp.  Wegmans mozzarella continues to have too much moisture for good pizza

Crust:

I always forget how active the starter is from the perfect loaf.  My dough didn’t really rise at all.  It stretched very nicely and the had a decent blister on the bottom.  Cooked all the way through with decent structure.

Next dough: 2x balls of serious eats new york style dough.  This is my usual, and I’m consistently happy with it.

Tuesday, 4/14

Tuesday had a literal fire drill. Someone down the hall set off the alarm and we watched all the fire trucks show up.

Wednesday, 4/15

Sauce:

plain tomato, some liquid drained through fine mesh strainer

Cheese:

ripped mozzarella, small shredding of provolone, fresh parm at the end

Crust: fantastic. 

This dough used to come out under done with the pizza stone.  With a preheated pizza steel, the dough is completely cooked through and I get beautiful leopard spots

Thursday, 4/16

Sauce:

plain tomato, no liquid drained.  Draining liquid definitely helps with the end product

Cheese:

just ripped mozzarella

Crust:

see above.  I let it go a little longer and that just made it even better.