A local bakery, Artisan Bakery in London, Ontario, sells their sourdough pizza dough. This was my first time using it. I liked it.
My DC mentioned they like my yeast pizza crust using a slow rise more, which was a compliment.
I used Rao’s Margherita sauce, which we liked.
I preheated the metal pizza pan in the oven.
This pizza was baked at 450 F without convection for 13 minutes, with 450 F convection for 2 minutes, convection broiled at 475 F for 2 minutes. The very centre was a little wet/ underdone. I’ll use a higher temp with the convection on the whole time, next time.
