GPS #7 – Homemade #3, #4, #5

Friday, July 3’s Great Pizza Search (GPS) #7 was my second attempt at making homemade sourdough pizzas. This time, I made only 00 white flour sourdough

Initially, I planned to create 2 or 3 Neapolitan style pizzas using a pizza stone that I had just purchased.

Unfortunately, the dough was very wet making it impossible to hand spread the dough onto a pizza peel without tearing or making it way to thick. So, I switched my plan and made:

• 1 Sicilian style rectangular pan pizza
• 2 Chicago style pan pizzas
• In addition, I
  • adjusted the sauce from the initial homemade by not adding any crushed red pepper
  • the cheese was BUF buffalo moozerell and freshly grated parmagian

Sicilian Pizza Results – GPS #7, Homemade #3

Unlike last week, this time I made a thinner crust.

But, unlike last week, the results were kind of, MEH! The crust was a little dry; likely the cooking time was too long for the thinness of the crust.

Although, the sauce was very good, it lacked the zing that the crushed red pepper provides. Therefore, I’ll go back and add a little for the next try.

Chicago Deep Dish Results – GPS #7, Homemade #4 & #5

These were make in a 8″ cast iron pan. Initially cooked on stove top, then in the oven.

They were very good, though not great! Good crust, soft and foldable, but the same problem with the sauce as above.

Obviously, I need to take better care of making my dough. I’ve gotten sloppy by not measuring ingredients in making sourdough bread because it is pretty forgiving. Pizza dough seems much less forgiving especially when you want to stretch thin for Neapolitan style. Therefore, I will go back and measure for my next sets of doughs.

PS – despite my reservations and criticisms, both my family and I can’t stop eating it!