Used sourdough starter from baking class (made into a stiff starter) with Cheeseboard pizza dough recipe.

Stiff starter - 100g flour, 15g rye, 65g water, 25g starter, ferment room temp 16 hours.

Not much flavor or ... Read more

Better rise with this one. Temperature before fermentation is the difference. Previous attempt had the right target temp before kneading, but after kneading on stone countertop lowered the temp. This time kneaded on woo... Read more

Used Forkish's Elements of Pizza Overnight Levain Pizza Dough recipe along with my sourdough starter from bread class. Instead of using the levain in his starter, I replaced with the sourdough starter.

Made his 24-48... Read more

Used Kenji's SeriousEats recipe. Results were quite delicious. Didn't get edges as dark as Kenji did. Used combo of cheddar and mozzarella. Wasn't impressed with the hole structure of the crust. Will try Pizza Bible's... Read more

Got the pan. Gonna try this weekend.

This is becoming my go to dough recipe lately. From Elements of Pizza, 24-48 Hour dough recipe modified more for NY style (63% hydration using Power Flour).
Produces a crust that's got a nice crisp/crunch, but a tender... Read more