I'm making my monthly attempt at perfection again so let's see ehat happens. Last time I felt my crust was to bready so I cut down the amount of sourdough starter. I made the dough at 6AM and it's been rising all day. Let's see what happens.
Pic is the ingredients.
Where's the pineapple?
Pizza made and ready to go onto a cast iron preheated griddle for an hour @550F.
Just got it out of the oven. Grated parmegianno and some fresh basil. Resting it a bit then we'll look at the crumb.
Looks good OP
Forgot pic like the drunk bastard I am.
Muh, I'd like to get less uniform air pockets but it still tastes good and has a nice crispiness.
An hour? One hour? Sixty minutes?
The cast iron was preheated for an hour.
That makes more sense. Congratulations on your tasty pizza.