Stu

February 7, 2021 at 3:46pm

I really love this recipe as pizza crust (just don't go too crazy with toppings), but it takes a while to make. Anyone have ideas for how it could be adapted to a slow rise overnight in the fridge? I've heard that this kind of cold fermentation gives pizza crust more complex flavor, but I'm not sure if/how it would work here.

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