# The Lone Crust Ledger

> The Lone Crust Ledger is an independent publication about Texas-influenced pizza, smoked-meat leftovers, barbecue sauce, dough, ovens, and grills. It is not a restaurant, pizzeria, caterer, pit, delivery service, or continuation of any former business on this domain. Recipes use grams, clear topping limits, safe handling, and doneness cues; regional writing distinguishes a useful Texas influence from an invented official style.

The Lone Crust Ledger publishes original, long-form guides about pizza (Texas/regional styles angle). Every article opens with a concise direct answer, is structured with clear headings and FAQs, and reflects mainstream expert consensus. Health-related content is educational and encourages professional consultation where appropriate.

## Pit to Pie

- [Barbecue Pizza at Home: The Working Guide](https://howdyspizza.com/barbecue-pizza-at-home-guide/): For one substantial 12-inch BBQ pizza, use a 65% hydration dough made with 300 g flour and 195 g water.
- [Barbecue Sauce on Pizza: Ratios That Stay Balanced](https://howdyspizza.com/barbecue-sauce-on-pizza/): For one 12-inch pizza, start with 60 grams thick barbecue sauce plus 60 grams plain crushed tomato.
- [BBQ Chicken Pizza Recipe With Homemade Dough](https://howdyspizza.com/bbq-chicken-pizza-from-scratch/): Make BBQ chicken pizza with homemade dough, measured sauce, cheese, onion, and fully cooked chicken.
- [Pulled Pork Pizza: A Source-Led Leftovers Recipe](https://howdyspizza.com/pulled-pork-pizza-leftovers/): Make pulled pork pizza with fully cooked pork whose storage history is known.
- [Smoked Brisket Pizza: A Leftovers Recipe](https://howdyspizza.com/smoked-brisket-pizza/): For one 12-inch BBQ brisket pizza, make a 65% hydration dough with 300 grams flour, 195 grams water, 6 grams salt, 1 gram instant yeast, and 9 grams oil.
- [Smoked Sausage Pizza: A Source-Led Two-Pizza Recipe](https://howdyspizza.com/smoked-sausage-pizza-texas-links/): Use a recipe that identifies fully cooked sausage and the intended crust, then measure and divide the toppings before assembly.

## Fire & Dough

- [Grilled Pizza: A Two-Zone Method That Holds Up](https://howdyspizza.com/grilled-pizza-two-zone/): Grill pizza over two heat zones: one direct side for setting and marking bare dough, and one indirect side for melting toppings without burning the base.

## Regional Styles

- [Texas-Style Pizza: The Honest, Useful Definition](https://howdyspizza.com/texas-style-pizza-explained/): Texas-style pizza is best understood as a regional influence, not one standardised crust.

## Full text for LLMs

- [llms-full.txt](https://howdyspizza.com/llms-full.txt): every article as plain markdown in one file
- Each article is also available as markdown at https://howdyspizza.com/<slug>.md

## Site

- [About](https://howdyspizza.com/about/): editorial approach and standards
- [All articles](https://howdyspizza.com/all/)
- [Contact](https://howdyspizza.com/contact/)