Over the past several years, I’ve made numerous homemade pizzas. However, it wasn’t until recently, that I stumbled upon the perfect pizza for us. It has a thin and crispy crust. The crust is light, with bubbles at the edge of the crust, and it’s slightly charred in places. I’ve been using baking steel to bake my pizzas and, occasionally my home-baked fries, for several years, however increasing the oven temperature to 525 F and always adding yeast to my pizza dough, finally took my pizza to another level of yum. I haven’t hit pizza nirvana… yet. However, I strongly believe that will happen when I create my outdoor oven outside. The best pizzas are cooked at temperatures that home cookstoves simply cannot reach. I’ve read anything from 650 F to over 900 F. There’s a local pizza store in our area that cooks their pizzas in their brick oven at over 900 F. Those pizzas are ready in 90 seconds. The few times I’ve visited their restaurant it’s always been crowded, and rightfully so, they make excellent pizzas. Everything about their pizza screams fresh!
A few days ago I made the pizza that is shown above. This pizza has a sourdough crust and it’s loaded with portobello mushrooms, spinach, tomatoes, and fresh mozzarella. The day before I made this pizza, I created enough dough for two pizzas! Perhaps I’ll make that today. We’ll see!