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 big flavors.
Aimed for two 14-inch same-day dough balls. Started with a sourdough levain in the morning for 4 hours, mixed dough in the early afternoon, split into 2 balls after about 1.5 hours of initial ferment, then ~3 more hours of bulk before rolling flat, topping, and baking. Followed the calculator's bake guidance and pulled them near the higher end of the time recommendation.
