Pizza

I made a batch of sourdough pizza dough and used it to make a pizza: my homemade tomato sauce, low-moisture mozzarella, a little parmesan cheese. Chilling the dough before shaping helps me control it better. I ran the oven all the way up, somewhere just shy of 500 degrees F. The result doesn't crisp up the way it does in a real pizza oven but is still quite respectable.