48 hour cold fermented pizza dough ... yep ... with homegrown arugula

Stormbringer

Sometimes new cooking techniques can happen by accident. I intended to make pizza on Sunday night, however it was a bit cold here so the dough didn't rise in time. I put the dough ball into the fridge, covered it with clingfilm and left it until this evening. It was easily the most workable dough that I have ever used, so adaptable to shaping, no tearing and some great bubbles in the dough. I used our standard wild boar, spinach and Spanish goats cheese toppings.

The result? Fantastic! The pizza base was tastier than usual, great consistency and a fluffy crust. I'll be doing this from now on, just takes a bit of of advance planning. Which involves SWMBO putting pizza on the weekly menu a couple of days further down the line-up.

The pizza dough on a plate, it started out about 50% of the diameter of what is in the picture:

Fresh spinach reducing ... it reduced a heck of a lot:

Arugula growing in our home hydroponic growing system:

The pizza dough laid out, I stretched it using the fist and stretch technique, no tearing and it kept it's shape entirely:

Added the passatta:

And the wild boar salami:

Then the Spanish goats cheese:

The reduced spinach ... yep all of the spinach in the pan above reduced to this:

Some fresh shredded moz:

Into the egg raised into the dome at 700F:

The crust risen and baked, this is after four minutes and a turn at 2 minutes:

The crust:

Inside ready to cut with the arugula on top:


Thanks for looking!

zaphod

looks great. Thumbs up on hydroponics for the arugula.  We planted a small amount in a raised bed and 12 years later my weed whacker and I are still fighting it. Once or twice a year I dig it out by the roots, but it still seems to return. I'll be cutting the lawn and that tell tale peppery smell hits me ...

OhioEgger

Wow, that looks beautiful. I've read now and then about that dough technique, but never tried it. After seeing your results I definitely will the next time. 

johnmitchell

Holy mackerel man you turn out some awesome meals 😋😋

dbCooper

Beautiful, pics and write up and ingredients, all of them.

WeberWho

That looks absolutely fantastic!

I just did a 96 hour cold ferment with some dough last week for Detroit style pizza. I don't know the first thing about dough but I was super impressed with the results and started another batch last night for this weekend. 

Botch

Oh yeah, nice job!
And yes, refrigerator ferments of at least two days are well-worth the pre-planning.  If you get a chance, save a dough-ball for 4-5 days, then make a minimalist pizza just baked plain, then brushed with EVOO, dried oregano, and a light dusting of grated parm (so you taste, mostly, the crust).