The dough was made on Thursday and left in the fridge for
a longer fermentation.
This was a 1000g batch destined for both pizza and loaves.
Dough was taken out of the fridge Friday afternoon around 3:00 to give it
time to warm up.
I made two pizzas with half the dough and the other
half went back into the fridge for another 24 hours.
First pizza out of the oven was dressed for
Basically a Margherita with olives.
and the second one
topped with Italian sausage and mushrooms.
The remaining dough came out of the fridge around 4:00 on Saturday
and was ready to shape around 6:30.
Baked last night.
Four small Boules
Sliced this morning.
Love the shine on the crumb.
Toasted and topped with poached eggs with a
side of sausage.