Pizza night! I was looking forward to try a recipe of pizza dough with levain I saw in Ken Forkish’s book. Yesterday I could finally put Levindo (that's how I call my levain starter) to work, thanks to a delightful visit I received from some very special friends. I was a bit insecure because I’ve never made sourdough pizza before, but I followed Ken’s detailed instructions by the book and they worked just perfectly. The dough is made from italian “00″ flour, water, salt and a 80% hydrated levain. The process is the same as with bread up to the proofing step: levain feeding, autolisis, kneading, folding, bulk fermentation, dough division and shaping (in balls), proofing. Then it’s time to shape the pizza and add the toppings. I was lucky to find beautiful, fresh San Marzano tomatoes in the supermarket, which allowed us to prepare a delicious red sauce just blending them with garlic, oregano, salt and olive oil. We followed Ken’s advice not to cook the tomato, as it cooks on the pie while it’s baking. The pizza was just superb, and we had a great night baking and chatting. My special thanks to Filipe, who helped me prepare everything and brought some bottles of delicious wine, and to Roxane and Jalver. Seeing a hot pizza coming from the oven and waiting patiently while one obsessively takes pictures of each detail is a true proof of friendship.