These pizzas were made with wild sourdough after a 3 day cold fermentation. The dough was already quite mature at this point, with some loss of extensibility.
These pizzas were baked on a 1/2 inch Baking Steel placed about 10 cm from the top elements in a conventional static electric home oven. The oven was preheated on “high” for 1 hour before baking.
Hot Sopressata and Kalamata Olive: This pizza baked for about 8 minutes. Because of the maturity of the dough, the pizza dough was difficult to stretch to the desired size due to the fragility of the dough. The cornicione exhibited excellent oven spring and browning. There was some leopard spotting on the crust.
Pizza Margherita: This pizza baked for about 8 minutes. The cornicione exhibited excellent oven spring and browning. There was light leopard spotting on the crust.
The culture was quite active in this dough and by day 3 of cold fermentation, the structure of the dough was already compromised by the acidity of the dough. This batch would have been fine to bake with after just 24 hours cold fermentation.