Anis Bouabsa's... PIZZA! Best crust ever!

     Not long ago, while making Anis Bouabsa Baguettes, I had a "light bulb in my head moment". Pizza! I'm not sure why it took so long, but Holy Cow! Best pizza crust ever! I like my crust thin and crispy in the center, and thicker, crewy-crunchy on the edges, and this dough really delivers. It will probably work for what ever style pizza you like at your house. 

This recipe evolved over a series of posts, after much discussion and experimentation, but this is how I recorded it back in 2014:

Flour     500g  (All Purpose)

Water    375g

Salt        10g

Yeast     1/4 tsp ( Instant Dry Yeast)

Optional: In my mind, it's OK to add sourdough to almost any recipe. Make sure to adjust salt and hydration accordingly.

Mix ingredients & knead, just a few minutes, until medium gluten development. Ferment 1 hour, folding ( s&f ) every 20 minutes. Refrigerate for 21 hours. ( This is somewhat flexible when making pizza. I have made one pie after 21 hours, and baked the other two the next day, without any noticeable difference.) Divide right out of the frig & pre-shape into rounds. Rest for 30 minutes, shape pizza crust, top, and bake, which ever way works best for your oven. I bake mine on a stone, in a pre-heated 480 degree oven, for about 15 minutes. I often bake for half of the time without cheese, the add it later. Just me, but we like our cheese gooey! Makes three 12 inch pizzas, or two larger ones, OR one pizza, and two baguettes.

 Recipe History/ Credit: I want to give credit where credit is due.

This recipe was brought to us by Jane (Janedo), a past poster on this site. Jane collaborated with David (dmsnyder), to develop the recipe, and later, David's "San Joaquin Sourdough" was born! (Thanks David and Jane!) At least that's my recollection from reading the old blog pages. The recipe dates all the way back to 2008, way before I was a member.

Now a little of my history:

 I've been baking pan style loaves for many years, but my real bread baking obsession, hearth style loaves and sourdough, began in 2014. Later that year, I found The Fresh Loaf, and I've been hanging around ever since. I have occasionally posted my "bakes" to other peoples blog pages, but I think now it's time to start my own. 

I have a lot of respect for those who contribute here. I know it takes a bit of time and planning in order to create a beautiful and informative post. Many thanks to Floyd, and all the contributors here, past and present. You've taught me so much.