This was some accidental dough. We had a party last night and had two dough balls left over, so I just stuck them back in the fridge and the took them out today for lunch. Dough was 62% hydration using KA Bread flour. Balled and refrigerated for 6 days. Then, reballed and room temp for 2 hours. Then for these two accidents, back in the fridge for a second time and then room temp for 2 hours. Baked in a Big Steel Keg with fibrament stone at about 750F.
First pizza is just plain ol' pepperoni. Second is Italian Sausage and Roasted Sweet Potato with a Rosemary cream sauce which was the hit of the party.