Though many pizzaioli tend to make yeasted pizza, my aim is to go all natural with wild yeast. Below are shots of my last batch, made with a mix of low protein, white winter wheat grain milled along with standard A.P. flour and a sprouted wheat levain.

Using a long bulk proof of 4-5 hours, as well as a final two hour rise, I then incorporated my method of cast iron baking in which you cook over the stove, then pop into your broiler. It’s perfect when you have a less-than-perfect oven and don’t want to overheat your space, the heat from a cast iron is magic.