Best pizza with aged dough
Five days ago I made a batch of pizza dough. The recipe called for the dough to rise slowly in the refrigerator for 24 to 48 hours. After two days I cut the large portion into thirds and used two pieces for pizza. It was good! We got our fill of pizza along with a salad with greens from the garden.
Fast forward to today when I found that last piece of pizza dough still in the refrigerator. It looked good. It smelled good. Not one to let things go to waste, I decided to give it a try.
After it came to room temperature on my counter, I punched it down again and let it rest. Finally I stretched this silky smooth, elastic and fragrant dough into a paper-thin sheet. It went onto a blazing hot ceramic stone that had been preheating in a 450 F degree oven for 40 minutes. It immediately formed large bubbles and after only a few minutes the kitchen smelled like a bakery. I took it out and smeared on some homemade basil pesto sauce, sprinkled on a generous amount of mozzarella cheese, sautéed mushrooms, and browned sausage. Back into the oven, it baked until the cheese melted and became spotty golden brown, and that thin crust was cracker-crisp.
It might have been the best pizza I’ve ever made.