Pizza night last night; always a time for reckoning.
I made and used a dough that had fermented overnight, but without refrigerating it. Just shaped, benched, and used. slightly lower hydration, KA Sir Gallahad flour (like 11.7%) - trying to get to the NY style crust. This did not achieve that, nor was it as good as the last crust I made. Still tasty, though I had a little trouble with the roundness on this one...let's call it Pizza al Taglio.
Much more architecturally circular...
I know, I know - parchment. I'm a wuss.
