So normally when I make a pan/deepdish.scicilian pizza, I bulk rise my NY style dough for 3 hours. cut it into 3. Roll it, bowl it, and stick it in the fridge for 8-12 hours(till we start preheating the oven.)
I want to try a pan/deepdish pie with no kneed/roll. I plan to roll 2 slices of dough tomorrow and just put the 3rd in a pan, stick it in the fridge until 3-4 hours before pizza.
Any clues how this will turn out? I can't imagine it being bad, our pizza is typically pretty awesome as long as I make the dough sober(which I did today.)
Unless I read something horrible before tomorrow morning, I am doing this. Will post results. I don't measure stuff because I'm lazy and have gotten pretty good at eyeing things(again, when sober) so I won't throw that info in, but it's typical NY style dough made with good NY water.