These are the best so far! Top one's a veggie version, with artichokes, black olives and sun-dried tomato, bottom one is mild pepperoni, green chilly and sun-dried tomato. Both made using a slow ferment sourdough recipe I got from the Dan Lepard bread site forum. Cooking the pizzas on the maximum heat on a stone in the oven is, as ever, the key to getting a crisp base with aerated crumb structure while not losing some of the moisture from the dough. Slapped under a hot grill for 2 minutes to finish off the top, then served with fresh basil herb - delicioso!
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