Alright Norma, if you do happen to make this pie again, please do take some crumb shots.
And, don't get me wrong, the KASL makes an equally beautiful pizza- my recommendation to sell this still stands, regardless of the flour you go with. Although I do think the Gigantic is a tiny bit better
Even if the results are identical, isn't the Gigantic considerably cheaper?
I think, with enough experimentation, you could probably recreate this pizza with a 2 day fermentation, but with your access to the market, that really isn't logistically feasible anyway. Replicating these results with a 3 or a 4 day dough... I'm not going to say it isn't possible, but I wouldn't want to have to do it.
I can sort of see how you might view a pre-ferment and/or a 3+ day ferment as being something 'special,' something that adds an extra layer of flavor/value and sets you aside from the rest. I have to be honest, I'm a pretty big 2+ day fan myself, and it would take me some time to get used to the idea of selling a 24 hour dough. When you look at the enormous number of pizzerias doing same day doughs, though, 24 hours is pretty special. I say, if it works, don't fix it- and that 24 hour recipe works in a very big way. Photos don't normally convey flavor, but I know from my own experience eating pizza, that I wouldn't take a bite of that slice and say "it's good but could use a day or two longer fermentation"- nor would the other experienced pizza eaters in this thread.
Most of us, at this point, can look at a photo of a pizza and know what it'll taste like. And that pizza, imo, tastes like a million bucks.
