We like to make homemade pizzas fairly often, so this formula came at a good time. This dough is meant to be slowly fermented, from the ice cold water used in the mixing, to the at least overnight fermentation in the refrigerator. Unfortunately my hand tossing skills are not up to par yet, so i ended up with the squarish pizza you see above.
On pizza day, you remove the dough from the refrigerator a couple hours before you will bake the pizza. When I got ready to attempt to hand toss the dough, I had a nice round piece of dough. I need a lot of practice to get the hand tossing technique down though. I get the dough too thin in the center and it tears. In the end…the square pizza at the beginning of this post.
I will have more opportunity to practice however, as I’ve got two more balls of dough in the freezer to use later.
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