I followed Canadave’s instructions provided on The Pizza Making website, on how to stretch the crust, and his instructions on letting the dough rise for more than 24 hours. I used my regular Italian dough which is very similar to his recipe.
I wanted to see if there was much difference in the crust between a regular slow rise and a much longer slow rise, over 24 hours. I started the dough for the pizza yesterday morning. Made a double batch (10 cups of flour) of the dough early in the morning. I made three pizzas last night. One for us and one for each of two of our neighbours. The Pizzas last night were topped with sauce, cheese and pepperoni and mushrooms. I let the rest of the dough rise in the fridge until today. (32 hour rise). I took it out of the fridge late this afternoon so that the dough could come to room temperature.
The crust was stretched by hand, thin in the middle with a slightly thicker rim. This time I topped it with just sauce and cheese and sprinkled with a little oregano and hot red pepper flakes. Moe never eats four slices, but he did tonight. . The crust was amazing. This is the way I’ll be making pizza from now on.
I still have enough dough left for one more pizza. But I’m pizza’d out. I’m thinking that the dough will make an excellent Focaccia.