Homemade crust, pepperoni, red peppers.
The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.
Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.
Sourdough has wild yeast not commercial but it definitely has yeast.
Yeah, which is why my comment had the latter part. I’m not saying it has “no yeast”. Just that if you were writing a recipe for a starter or for a sourdough bread you’d never explicitly include yeast. It’s pedantics.
Yes this is a very pedantic cookbook.