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I made two types of pizza for us last night: pepperoni and hawaiian. - 101 told me to ping you as you appreciate pineapple on a pizza. Here's a pic of the pepperoni (https://poal.co/static/images/c492b1ada392ce74.jpg)

Doug recipe: -1 cup warm water (105 degrees F) -1 Tablespoon granulated sugar -1 Tablespoon active dry yeast -1 Tablespoon olive oil -2 to 2 ½ cups all-purpose flour - I use Caputo flour now thanks to recommendation -1 tsp fine sea salt

I experimented a little bit with cooking temp, the hawaiian I cooked at 450F for ~15-17 mins, the pepperoni I cooked at 500F for ~12-14 mins. I think higher temp was better. We both like pizza more cooked and not floppy with a good crust - which was achieved with this cook

Toppings for hawaiian: tomato basil sauce - I used Prego fresh pineapple ham - we had bone in spiral cut ham leftover (frozen) after Christmas and that's what I used shredded mozzarella and some shredded cheddar mix - I used Tillamok

Toppings for pepperoni tomato basil sauce pepperoni shredded mozzarella and some shredded cheddar - similar blend to hawaiian I made some garlic butter (melted some butter and added some garlic powder) and brushed it on the edges of the pizza

Now 101 asked that I try a deep dish pizza (think black jack style, not chicago), which I'll be trying soon. Also, if you saw my last post about Vatrushka, I had a yeast packet fail. I bough a jar of red star yeast that I keep in the fridge.

Cheers

I made two types of pizza for us last night: pepperoni and hawaiian. @aou - 101 told me to ping you as you appreciate pineapple on a pizza. Here's a pic of the pepperoni (https://poal.co/static/images/c492b1ada392ce74.jpg) Doug recipe: -1 cup warm water (105 degrees F) -1 Tablespoon granulated sugar -1 Tablespoon active dry yeast -1 Tablespoon olive oil -2 to 2 ½ cups all-purpose flour - I use Caputo flour now thanks to @normal recommendation -1 tsp fine sea salt I experimented a little bit with cooking temp, the hawaiian I cooked at 450F for ~15-17 mins, the pepperoni I cooked at 500F for ~12-14 mins. I think higher temp was better. We both like pizza more cooked and not floppy with a good crust - which was achieved with this cook Toppings for hawaiian: tomato basil sauce - I used Prego fresh pineapple ham - we had bone in spiral cut ham leftover (frozen) after Christmas and that's what I used shredded mozzarella and some shredded cheddar mix - I used Tillamok Toppings for pepperoni tomato basil sauce pepperoni shredded mozzarella and some shredded cheddar - similar blend to hawaiian I made some garlic butter (melted some butter and added some garlic powder) and brushed it on the edges of the pizza Now 101 asked that I try a deep dish pizza (think black jack style, not chicago), which I'll be trying soon. Also, if you saw my last post about Vatrushka, I had a yeast packet fail. I bough a jar of red star yeast that I keep in the fridge. Cheers
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Costco sells it that's why we usually buy it. I'm looking to get flour from a local mill the next time our 50lb bag runs out.