So here's a pizza with the same dough recipe I posted last week (All Trump's high gluten flour), this time I did a 4 day cold ferment and used the trick Darnoc (I think) posted to microwave the pepperoni between paper towels to eliminate some grease.
That's Ezzo pepperoni and some Mezzetta sliced pepperocini. We really like the flavor and texture of that Grande East Coast blend cheese!
The crust this time was less chewy, but still very good. I noticed the dough wanted to pull back a little more than the 2 day ferment version. It also rose more in the fridge but didn't collapse, so there's definitely some powerful gluten strands there. I still did not get the extra flavor that a 3 day version made with bread flour and vital gluten gave me a few weeks ago, so I might try a 6 day dough this week.
And while waiting for the dough to ferment this week, DH took this project from a couple of weeks ago:
and did this:
It's his first attempt at full grain and is a nut brown ale.
(Pretty good use of the old gasser, eh?)
Egging in Denton, Texas