Usually when I make pizza I plan a few days ahead so that the dough has a long cold fermentation, usually at least two days or more.
But I decided this morning that I wanted pizza for dinner.
So before leaving for work I made the dough and left it out all day on the counter for a room temperature fermentation.
I made just a 500g batch with 35g of sourdough discard and 1.5g or yeast. Stretch and fold method.
By the time I got home from work the dough was right at the top of the container. Perfect timing.
Divided it in half and made two small pizzas from one half. Each weighing 224g and the other half went into the the fridge for Matt to make a pizza with tomorrow.
Baked both pizzas in the OONI.
First in was a Margherita pizza and
the second one a mushroom and chorizo pizza.
My favourite part of the pizza is always the rim and this same day dough did not disappoint.
