For those of you striving for homemade pizza perfection, there's an interesting article in The New York Times.
Instead of making crazy oven alterations to approximate torrid brick-oven temperatures, this author suggests you just need a better dough.
And that's achieved, Oliver Strand writes, with a homemade "mother starter," which leavens the dough in place of commercial yeast. The starter is a mixture of flour and liquid that's allowed to ferment, then kept in the fridge and "fed" weekly with more liquid and water.
One method described here starts with mixing the flour with pineapple juice, which is said to counteract harmful bacteria. I've heard of pineapple on pizza, but never in the dough.
I've made lots of pizza dough and bread, but only with commercial yeast. Years ago, I attempted to make a sourdough starter but it went bad.
Now I'm eager to give it another go.
Joe Squared Hawaiian Pizza. Sun photo by Algerina Perna