Ok last pizza for awhile.

Ok last pizza for awhile.

This was made with the other half of the dough from Tuesday. It’s been in a sealed container in the fridge getting happy

All I have to say is wow. What a difference in flavor development in the dough.
That fermentation brought a new profile to the dough as well as a very light and airy crumb.

Cooked thickness was about 3/4 of a inch just about right for a cast iron skillet pizza.

So after it’s 5 day rest in the fridge I gave the dough two foldings about 30 minutes apart after the dough sat out for about 4 hours to come to room temp. I was impressed in the fact it was still fermenting when making C02 bubbles.

I then pressed it into a large cast iron skillet and covered with a towel for its last rise. About 45 minutes.

I then topped with provalone, then sauce, then mozzarella then thin sliced pepperoni.

Into a pre heated 525 oven for 13 minutes.

Then let rest for a minute before sliding it out of the skillet and into a wire rack to cook. Used a wire rack so the bottom did not steam.

After 10 minute rest I sliced and enjoyed.

The crust has a light airy texture with flavors that border on sour dough yet has a slight sweetness to it.
The bottom is crunchy along with the edges for that nice crisp crunch when you bite into the slice.

Once again I am impressed at the long fermentation process.

I hope you enjoy the pics.

 

Perfection.....

 

Damn. I just ate and now I'm hungry again.

 

I have the same Lodge, but will I have the same results? Thanks for making me jpnsin for a pizza again. I just had one last night.

 

Mmmmm looks delicious

 

I just want to say that I hate you.

 

Yum

 

Line form back there, its long be ready to wait LOL....