Wednesday, July 13, 2011
Day Two: Cold Ferment For the Greatest Pizza You've Ever Made
Have you been playing along with our Countdown to the Greatest Pizza You've Ever Made? Here's my post from the weekend instructing you to make some dough because it will take five minutes to put it together and will blow your mind when you cook it. If you had made the dough on Monday night like I asked you to you would likely need to open the bag and squeeze out some of the air before it pops.
But don't worry, if you didn't make dough on Monday, you can still make it tonight and have some awesome dough for Saturday's Pizza Night. It's just a little bit more awesome if you let it ferment for a full five days.
Also, you should read and love Kenji from The Food Lab at Serious Eats. Think Alton Brown before "Iron Chef America."