Like many others, I jumped on the sourdough bandwagon in 2020, but fell off sometime during the year after that.
But a friend of mine stuck with it, and expanded into sourdough pizza doughs for NY style or Neapolitan style pizzas in his backyard pizza oven. He had a bunch of us over today, and I don’t think I understood everything he was saying (he was doing 60% hydration for 00 flour, but stuff I didn’t quite catch about when to knead/rest), but I can say that the pizzas he was making were delicious, and he made it seem so effortless to stretch the dough out to around 14 inch (35cm) diameter. And it was kinda infectious to see his enthusiasm for something he’d been churning away at for the last few years, explaining a bunch of things to a bunch of friends gathered around, and just having a great time on a Sunday afternoon.
So a bunch of us are probably gonna try our hands at the same thing, and form a bit of an amateur pizza group, texting our successes and failures to each other.