Great homemade pizza!

I found a great new pizza dough recipe.

Usually my homemade pizza dough is low on flavor, so a master-bread-baker friend recommended using some sort of pre-ferment (discussion of different types). I found an online recipe linked in the preferment article. The author seemed to know what they were talking about and it turned out super well!

Mushroom, almost-caramelized onion goo, blue cheese, mozzarella, and olive oil. Soooo good! The middle was soft without soggy, and chewy. The crust was crisp (almost cracker-like. I rolled the dough a little too thin). The toppings were well-chosen, by sibling C.

Pizza dough

Poolish (preferment)

  • 100 g flour
  • 100 g/mL water
  • 0.3 g yeast


  • 250 g flour
  • 120 g/mL water
  • 8 g salt
  • 5 g yeast
  1. Mix poolish ingredients. Leave at room temp ~8 hours. If rising longer, can decrease yeast (0.2 g for 12 hour rise, 0.1 g for 16 hours).
  2. Mix poolish with dough ingredients. Knead (7 min with stand mixer, 10-15 min by hand).
  3. Divide dough into four portions and shape each into a ball. Oil and cover. Let rise 1 hour.
  4. Flour hands, work surface, and dough balls. Press each flat, and stretch or roll into a circle 10 in in diameter.
  5. Lightly top and bake 6 min at around 600°F.

If using a pizza stone (highly recommended), preheat the oven and stone 45 min before you baking the pizzas. The oven should be set to it’s highest temperature (around 550-600°F).

If you don’t have a pizza stone, I have a workaround that seems to work well.

Right before you want to bake the pizzas, when you start preheating the oven, heat a large cast iron skillet on the stove until very hot. Put it in the oven upside down. The thick bottom will act similarly to a pizza stone, but heating it on the stove is faster than heating in the oven.

Modelled after a Marshall Farm-to-Pizza flavor, this has tomato (turns out the liquid from canned diced tomatoes works well as a “sauce”), mushroom, Brussels sprout shreds, garlic, mozzarella, and spicy pepper. Officially it was supposed to have parmesan also, but we didn’t add that.

We made this on the recent very cold day. It was 24° in the afternoon and around 10° in the morning.

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