10/10 will do again.
Followed Sally's recipe pretty much to the T. Next time I think I will try bread flour, and maybe add some seasoning to the dough itself. For this one, I sprinkled oregano and basil after it came out of the oven.
this post was submitted on 30 Aug 2026
183 points (99.5% liked)
Pizza
2207 readers
1 users here now
Friendly community for pizza lovers and creators of all levels. Share your creations, recipes or questions!
Logo by catalyststuff on Freepik (https://www.freepik.com/free-vector/flying-slice-pizza-cartoon-vector-illustration-fast-food-concept-isolated-vector-flat-cartoon-style_10336107.htm)
founded 3 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
This looks delicious. Might i suggest trying 00 flour though? It's a higher gluten wheat specifically made for pizza! I'm pretty sure you can get it at most places that sell flour.
I did consider buying pizza flour buuuut I wanted to spend as as possible for a low risk first try, and I already have four kinds of flour in the freezer lmao
From what I've read you see a lot more benefit with 00 flour if you bake at 700˚ to 900˚ F but if you're baking in a home oven at 550˚ bread flour is probably a most economical choice. I used to use 00 but switch to King Arthur Bread Flour (which has a high gluten content) and my crusts turn out pretty darn good!
Oh that tracks, I'm using a wood burning stove that cooks at 900-1000F (for about a minute!)