Forgot my dough in the oven with the light on for 10 hours. It forgave me.

Sourdough pizza night — accidental 10-hour warm bulk turned out to be the best mistake I've made 🍕

Planned a tidy low-starter cold ferment, then life with a baby happened and the dough sat in the oven with the light on for ~10 hours before I shaped and refrigerated it. Braced for overproofed soup. Got this instead — thin, crispy, leopard-spotted undercarriage, open crumb, and a proper tang.

Recipe:
– 600g bread flour
– 354g water (~61%)
– 60g starter (100% hydration, used at peak)
– 13g salt
– 12g olive oil

Process:
– Mixed in the morning, stand mixer ~7 min low speed to moderate development
– Bulk ~10 hrs in oven with light on (~80°F — not the plan, but here we are)
– 8PM: divided, balled, into the fridge overnight (~21 hrs total ferment)
– Stretched cold straight from the fridge, baked on max heat

Toppings: one pesto/red onion/olive, one paneer with green chilies and basil (highly recommend), one margherita-ish.

Lesson learned: the tang is strong with this one, so salty toppings like pesto stack a bit hard. Next round gets hot honey. Feedback welcome!