Homemade crust, pepperoni, red peppers.
The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.
Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.
Do you not use yeast in your dough?
First time doing pizza dough from scratch, and I purposely didn’t use yeast because I wanted it somewhat thin and crispy. It worked out well, but I would definitely use yeast for a thicker/fluffier crust.
Sourdough pizza has no yeast, but OPs does not sound like a sourdough crust.
(Ok, technically it does have yeast, but at the same time the ingredients would just be flour and water)
Sourdough has wild yeast not commercial but it definitely has yeast.
Yeah, which is why my comment had the latter part. I’m not saying it has “no yeast”. Just that if you were writing a recipe for a starter or for a sourdough bread you’d never explicitly include yeast. It’s pedantics.
Yes this is a very pedantic cookbook.