I've been a bread baker for more than 40 years, refining my technique in recent years. I've attended two one week courses at the San Francisco Baking Institute, and live in San Francisco. I ordinarily bake a multigrain sourdough loaf of bread; but am an amateur bread enthusiast baker.
I've dabbled with pizza over the years, and have seen improvements over time. My usual crust is sourdough, with 90% bread flour and 10% whole wheat, 65% hydration, 2% salt, and 3% olive oil. I like toppings rather simple to highlight the crust. I bake in a home oven preheated to 550 degrees, with two pizza stones about four inches apart, and fire brick on either side. Pizzas turn out in 6 to 8 minutes.
I'm on the road for the holidays and without my usual equipment, but I made a reasonably passable sweet Italian sausage pizza for family today.
Just received and started reading THE PIZZA BIBLE. I appreciate the admonition that it is more a matter of technique than recipe. I hope to broaden my understanding of pizza varieties; and as I live in San Francisco, I need to visit Tony's Pizza Napoletana. I look forward to learning from the book and this group.
Posting photos of my typical bread and my "on the road pizza."