I tried a sourdough starter and failed. It didn't do what it needed to... but I made some same-day dough yesterday and it turned out great, even better than some doughs I let sit in the fridge for a few days. I used a different technique for stretching the dough before adding toppings and it allowed the crust to get really airy and bubbly. I took some pics and will post them later.
In a nutshell, here's what I did:
2.5 cups of 00 flour but I think any AP flour would work.
2 teaspoons of fresh dry yeast...but flat teaspoons, not heaping. Probably more like one tablespoon.
1 table spoon of salt
a good drizzle of EVOO
1 cup of warm water
Mix in stand mixer for about 3-4 mins until dough gets mixed well then take out and knead for another 4-5 mins until dough is firm and reforms quickly when pressed. Let sit covered for an hour to rise. Then divide into 4 balls and sit covered in greased pan with enough room to rise some more while you prepare your oven, toppings, etc. You should cook all the pizzas within 2 hours or dough will start to deflate.
I'm quarantine-fantasizing about buying a food truck and selling my pizzas at wineries, breweries, etc. My specialty pie would be a take on the Hellboy from Paulie Gee's...it's a pie with tomato sauce, mozzerella, pepperoni and hot soprasetta, jalapenos and then drizzled with spicy honey right when it comes out. I'd call it the Hot Hon. It's delicious. One of the best pizzas I've ever had.
I'm pretty good at making pizzas.
