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Thanks! I haven't made a good enough sourdough pizza crust, but, your post is definitely inspiring! So far, the best yeasted pizza base I've made followed Heston Blumenthal's recipe in his In Search of Perfection book.
Just wanted to say thanks for this post, I'm a semi-serious home pizza maker myself and now that I have a sourdough culture going, I'm really looking forward to making sourdough pizza. I hadn't seen Varasano's recipe before -- I've mostly just used my dad's tried and true recipe that I've tweaked over time. As good as my pizza is I can definitely say it falls into Varasano's "run screaming" category... :)
But I was browsing on your blog and noticed a more recent post with your version of how you make Varasano's recipe, here: Sourdough Pizzas – As Good As Home Oven Pizzas Get! You should edit the above article to include that link, or even submit as a proper Recipe on sourdough.com -- it's good stuff.
It looks great, glad to see someone used normal home oven temps and got good results. Even more important, glad to see Varasano's behemoth recipe/advice distilled down to something manageable!
My oven (electric convection) goes to 500F = 260C. I was also thinking I could try the convection(fan-assist) which may act like a somewhat hotter temp, though maybe that would affect the toppings more than the crust. I do know my convection is supposed to be 'true convection', i.e. it has an actual element built into the fan, although that may be more for manufacturer marketing than real benefit.
But I don't think I will be cutting my self-clean safety latch off anytime soon -- though I do wish I could override the oven to go higher than 500F!
P.S. looks like this article also attracted the attention of a spammer... ?
Appreciate your comments, Mike. And yes, I have been meaning to update this post since I refined my recipe and method, as per my write-up on my privately-hosted blog. Thanks for the poke! Will update the above and provide a link to my blog post right now!
Deleted, thanks for the heads up.
Starting to understand a bit more now... Thanks for keeping it simple!
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