If you’re thinking about getting into sourdough—or you’ve already got a starter going—John Kanell’s recipe over at Preppy Kitchen is a really solid place to start for pizza dough. It keeps things simple with just the basics, but leans on a slower rise to build flavor naturally, so you end up with a crust that’s crisp on the outside and soft and chewy inside. It’s approachable, reliable, and a great way to see just how good homemade sourdough pizza can be without overcomplicating the process.
f you’re chasing that crispy, restaurant-style pizza at home, a good countertop oven or even a simple pizza stone makes a huge difference. High-heat ovens like Cozze models are designed to reach intense temperatures quickly, which is key to getting that blistered crust and perfectly cooked base in just a couple minutes. But even in a regular home oven, a pizza stone works magic by holding and evenly distributing heat, mimicking the hot floor of a professional pizza oven. Whether you go all-in with a dedicated oven or keep it simple with a stone, both help pull moisture out of the dough fast—giving you that crispy bottom, airy interior, and that “how did I make this at home?” kind of deliciousness.
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