Re: Jawn makes sourdough new york-ish style pizza in a toaster oven

All of my cold ferment dough got turned into garlic knots then frozen since the dough was getting old.  I made a same day dough today, 30% starter, otherwise same 61% hydration formula.  Made the dough in the early morning and baked the pizza at supper time.  Thank GOD for Craig’s chart.  The man is a dough saint.  I think I will be doing more same day room temp ferments as lately I have been picking up random proteins at the grocery and pizza is not always on the menu as it was before.  Sad but it is what it is, maybe things will change.  I always have 150g of ready to use starter on hand and my pizzas dont need much to inoculate, so room temp I think is in the cards for now until I run out of garlic knots.

Pizza was dressed with 4 1/2 ounces of sauce (signature select san marzano style base), heavy dusting of romano (belgiosio), and 5 1/2 ounces of cheese (50/50 blend of whole milk low moisture mozzarella (gv) and sharp white cheddar (lucerne).  Finished with crushed red peppers and powdered parmesan/rom…