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)
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)