Thanks to Jeff V website & pizzamaking.com I have gone from a casual tosser in of ingredients to a by the gram measurer. Today for lunch I made the best pizza I have had in 20 years. The camera phone shot does not do it justice. My wife wanted to save some for my son's after school snack and I said (deleted). I baked this on a soon to be replaced broken clay tile with a cast iron pan 2 shelves above it for reflected heat.
540g filtered H20
80g sourdough starter (new for me) I used SF Goldrush as it was easy to find and a good learning method.
21g fine grain sea salt
2+g SAF IDY
autolysed 75% of flour with H20 for 20 minutes, added balance of ingredients except excess flour and mixed for about 8 minutes total. Wound up adding all of the additional flour between 5.5 -7 minutes, with a bit of it flying off all over me. I hate the kitchen aid method.
20 minutes rest in bowl and then portioned out 300g x 2 and 2 larger balls into plastic containers. Five days in cold storage. Pressed them out to about 11 inches as the broken tile is only 12x12.
Topped with Trader Joe's Olive Oil, North Beach Mozz, mini heirloom tomatoes, some not great prosciutto which worked out ok since I used a little bit of it. And in the interest of saving time I used a dash of TJ's marinara sauce instead of straight crushed tomato. All toppings came from TJ's - I should do a commercial for them. LOL
Half pizza in back was Olive oil & Kosher salt only.
I can't imagine making a pizza that tastes better, but I bet I will try.