Comments on: Sourdough Pizza al Taglio

By: Haydon

Haydon — Fri, 04 Jul 2025 17:12:05 +0000

Hi Mauricio. I made this and it turned out really well the first time. The second time though had some crazy high rise in a couple areas. Thankfully I was able to just kinda flatten it back out. Would it be because it was underproof or because I par baked it without toppings?

By: yukiko vaughan

yukiko vaughan — Mon, 30 Jun 2025 03:09:11 +0000

Thanks for the recipe. I baked the crust with the sauce but it seems there's too much sauce (twice as much compared to yours unlike yous).
I baked longer and left it in the oven so that the sauce will dry somewhat. Because my friend is coming tomorrow, I'll bake it with cheese and see how it turns out. https://uploads.disquscdn.com/images/43b435659a2a6337e6d5287e3d0f1162c5e8b48d0656a42fa266328409878f02.jpg

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By: Joyce

Joyce — Fri, 09 May 2025 08:33:17 +0000

hi Mauricio, thank you for such great recipes and instructions. I found the 00 flour but I have a grain maker 99 and was wondering if you had ever used it to grind fresh 00 flour. If so would you do a newsletter on how to grind it to a 00.

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By: Real

Real — Fri, 14 Mar 2025 14:06:38 +0000

Hi Mauricio, Thanks for this recipe. I would like to try it but I don’t have a stand mixer. Is it possible to do it manually?