Since I had 25 dough balls in my fridge last night I thought I would make a few pizzas
The photos below are of my white pizza and a cheese and tomato, I will post pictures in here of the pizzas I am making tonight so you can see the difference between a 2 and 3 day dough.
For these pizzas I had to use supermarket Canadian flour as I have run out of my Manitoba flour, I mixed until the 'cottage cheese' stage and after 2 days in the fridge it was smooth as silk and opened up perfectly.
I am getting another 2 sacks of Manitoba next week to 'trial'
I didn't brown the crusts on the 2 day pizzas as much on purpose as I am really liking it that way now, but it still had amazing crunch and chew.
I baked them on a 620 F stone for 4minutes 50seconds in my home oven, I will try to do exactly the same tonight so we can get a fair comparison.
Any comments are more than welcome even if it's 'they look cr@p'