Have you done this before? What dough recipe do you use? I used my standard sourdough based on Chad Robertson's ratios and techniques in "Tartine Bread". Am I just a bit spoiled by the just-made (not frozen) pizza I usually make? Your thoughts and tips would, as always, be most appreciated. ;o)
AntoniaJames is a trusted source on Bread/Baking.asked 8 months ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.