Made this dough after coming home from an overnight shift where I was craving pizza. The first 2 photos are from after 5 days in the fridge. The last 2 photo are from after just proofing 8 hours at room temp. I was shocked at how good the same day dough turned out! After tasting the 5 day dough, the flavor is slightly more complex but texturally pretty darn similar to the 8hr dough. Hope this helps some of you!
BF 100%
Water 63%
Sugar 1%
DMP 1%
EVOO 2%
Salt 2.5%
Dry yeast 0.75%
by eucalyptus_minty
7 Comments
Look great to me, thanks for sharing!
My kids don’t really care for sourdough flavor in pizza dough so I almost exclusively make same-day and I can’t argue with the results. It’s still good and they’re happy, so it’s whatever works
What temp did you cook it at? Looks awesome btw
That’s fascinating! Thank you for sharing!
Looks awesome, great job!
How do you get that nice brown crust?
I use a roccbox
Did the 5 day go right in the fridge? It looks like it could have used an hour or two of bulk before be retarded.
Either way they both look great.