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🍞 Hot pizza in the cold kitchen

Published 6 days agoΒ β€’Β 2 min read

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Hot pizza in the cold kitchen

This weekend, a massive storm is heading through, and all I'm thinking about is how I can use my outdoor pizza oven one more time before it hits...

If I'm honest, though, I almost prefer pizza made in the home oven at this point. With a good baking surface, you can make an incredible crust.

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Check out this beauty:

(Don't judge my restrained use of basil, I only had a few leaves πŸ˜‚)

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This recipe was based on my home oven sourdough pizza recipe below, with:

  • stretched to 12 inches
  • baked at 550Β°F (true convection) on a baking steel
  • baked for about 7 minutes

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Read on!

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In this week's newsletter:

  • Recipes: Home oven pizza, cornmeal skillet pizza, pizza al taglio, Detroit style pizza, high-heat oven pizza
  • Guide: The ultimate guide to sourdough pizza
  • Baking Help: How to heat & cool mixing water?
  • Sourdough Links:

πŸ• Home oven sourdough pizza

This recipe has been up on the site for over half a decade, and for good reason: it's easy to mix and handle, and super flexible.

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πŸ• Cornmeal skillet pizza

This unique (and easy) pizza calls for adding polenta to the dough, making for a soft, luxurious, downright delicious pizza.

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πŸ• Pizza al taglio

Up there near the top (if not the top) is this style of pizza found in Rome. I love using a pan for pizza during the winter, warming the kitchen and preparing a delicious dinner at the same time.

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πŸ• Detroit-style pizza

In the mood for thick and cheesy? This sourdough Detroit-style pizza has you covered. I just love those crispy edges!

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πŸ• High-heat pizza recipe

Braving the cold outside to use your wood-fired or gas-fired pizza oven? This dough is designed specifically for these high-heat ovens and will give you a tall rise with a super-crispy crust.

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πŸ’‘ Guide: All things sourdough pizza

And last but not least, check out my guide to all things sourdough pizza, with tips (and videos) on balling dough, shaping, and much more.

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πŸ’¬ Member Discussion of the Week

Maurizio, I always love your newsletters. I have a silly question for you. What’s the best way to adjust the mixing water temperature? What’s the easiest way to heat it (microwave?) and to cool it (stick in the refrigerator or freezer?)? Since dough temperature is important and largely dictated by water temp (along with the other ingredients), it seems like an area not thoroughly covered.

These are great questions. Here's how I do it. For warm water, I heat the water in the microwave. For cold water, I keep a (non-insulating) water bottle in the fridge at all times filled with water. When I need cool water, it's there ready for mixing!

πŸ›Ÿ 2 Ways I Can Help You Today

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Stay warm,

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​Join me in the member's community, master sourdough, and get baker's perks.

Thank you for subscribing 🩢. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
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The Perfect Loaf 🍞

Maurizio Leo

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