Normally, I'm a WFO guy, but had a blue moon party to go to and wanted to bring some pizza to the party. I have a 50 lb bag of full strength (free sample) that I'm trying to get rid of, so when I read this post, I figured I'd give it a try. I made it twice in the last week. A 3 day cold ferment and a 22 hr cold ferment. It was kind of like a focaccia/sicilian hybrid. I had a plethora of over-ripe tomatoes, so I just used the dough recipe and topped it with sliced tomato, some thinly sliced candy onions and shredded mozz/provo with some fresh herbs, Olive Oil and grated parm post bake. I didn't have a steel pan, so I used a ceramic 17x11ish pampered chef pan my mom gave me years ago. I had to cut the temp back to 450ish to make it all work, but work it did!
Amazing! The 3 day ferment was noticeably better than the 22 hour. I'd definitely ferment 3 days if I did it again! Thanks for the recipe and your documentation of it all! I'll be playing with this one much more, as it's now a delicious option for non-WFO deliciousness as I use up the flour! Hopefully pics next time!