I finally got my shipment of flour and made my first 2 pizzas. I Used the cold fermentation method we discussed above with the dough recippe that you gave me. First thing I noticed was that the dough was wetter than most doughs I have used in the past and when stretching out the shell could not be too rough with it. Well the flavor of the pizza was very good i did margherita for the first pies wanted to keep it simple. The 2 things i noticed were that of course I didnt get the color but that was a known fact using a home oven. The crust was a bit crunchy but not too crunchy.
Overall I was happy with the results.
