My next evolution has been pizza crust making. I have been researching the perfect crust - one that has tang, heft and the right amount of moisture for texture.
I found it. It is delicious. The goal is to create this dough - let it rise, and then continue to flavor (slightly ferment for tang) in the fridge for up to 2 weeks.
This was a simple pizza of mozzerala, italian sausage and red onions. But the crust was magnificant.
The recipe comes from "Artisan Pizza and Flatbread in Five Minutes a Day" by