After stopping by the local Z-pizza chain restaurant I decided to have some home made pizza. I used my sourdough recipe and made some pies.My flour is Pendleton "Power" or "Big Spring" the best i've found so far. Really gives me a dark bake and chew.
I used Romanella pizza sauce,Mozzarella,sharp provolone,hot coppa,salami,onion,mushroom,olive,and some anchovy. It was like eating pizza and sourdough bread at the same time.
My Miele oven was preheated for an hour at 550 degrees with a thick pizza stone. The oven spring was excellent.
I was just wondering would this be considered a Neapolitan style pizza?
Does using a sourdough starter make it something else? As it tasted like a San Francisco style soughdough bread with a pizza on top of it. I refrigerated the dough overnite at about 42 degrees.