Great board, glad I found it. I have read through a lot of it and enjoyed every minute of the read and look forward to many more hours of the same.
I don't seem to make pizzas like you guys and girls. Every I make pizza is different, every dough is different, and every sauce is different. I can't spell recipie, much less use one. Sure, sure, I have a general baseline, but I change so many things every time that there is no way to really objectify the effects. I have only one criteria:
Is it good, and is there any left at the end.
For dough, I start with 2 cups KA Bread, 2 cups KA AP, and a half of cup of semolina. To that I add various amounts of salt, sugar, yeast, and powders and herbs. I use the amount of water that gives me the feel I want, so I couldn't tell you how much that is.
Sauce can range from fresh organic Marzanos and garden basil to homemade fire-in-the-hole BBQ sauce.
Anything I can slice and dice small enough is fair game for a topping, and for cheese, well, I do tend to stick with fresh Mexican cheeses, because they have analogues to traditional pizza types, they are cheaper and always fresher than the available pizza types. I haven't made any fresh moz yet, but I will.
Tonight I have 4 doughs ready that I made last night, as above with some onion powder, brown sugar, Tony's for salt, and some fresh minced rosemary in the dough. The sauce is a can of Marzanos DOP, 3 small heirloom tomatoes and basil from the garden, smoked garlic, celery salt, brown sugar, and paprika, chunkily pureed with a hand blender, cooked down and cooled.
The fire is lit, the sauce is done, the dough is warming up, and my plan is to make 4-11" pies:
Margherita with garden tomatoes and basil with Oaxaca cheese (For CIC-House)
Chorizo, poblano, onions, and bell pepper with Panela cheese (for me)
Pepperoni with Oaxaca (for the youngest)
Pit pie (what ever is left)
Pictures at 11:00