We have family that's coming in for the next 3 weeks, so we have to up our pizza production. My sister, her husband and their little one were here, so we made 4 12"s. I thought I'd take this opportunity to experiment with the dough. Up to this point, I've only used Randy's American, and I think I've done a pretty good job with it. But for today I decided to experiment. Actually, Tuesday, I made the decision. I went with a version of Lehman's Pizza, but put about 1 tsp of yeast for 2 12" inches and ran a cold ferment for 2 days. I did 2 batches and let them sit in the fridge till today.
The result? Unbelievable! They had a subtle sour dough taste to them, the perfect combination of crunch and chew, and a good cornice. These were 10xs better than the pizzas I made before. They didn't have the color, but they were wonderful! I still have a long way to go, but this one represents a big step up for me. Everyone thought they were fantastic. Here's the pics:
Notes: The doughs both had big bubbles at day 2. When I popped them, they had a milky smell about them.