Found out friends were visiting and did not have my normal three days, so had to adjust on the fly to try and do a 48 hour pizza. Did a longer counter ferment before fridging, and pulled it earlier before baking on the day of. The dough was not quite as easy to work with as my normal recipe but it still tasted great! should really learn how to do pre-ferments.
by iheartbicycles
6 Comments
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Please tell me about your cheese
A pizza that saves lives.
Looks great
What’s your dough recipe?
If that is an emergency pizza then I am in urgent need of rescue.