Adventures in Pizza Crust
I am new to this forum. I have been dabbling with making pizza dough every since I graduated from a health supportive culinary school a few years back. For the most part, I've been pretty happy with my results. Recently, I tried a dough recipe by Mario Batali. My curiosity was peeked when I saw the recipe called for white wine. This week will make my third time trying this dough. The first time I tried this dough, I noticed that unlike most doughs I've done in the past, after refrigerating it overnight, the dough seemed flat, lifeless. It just didn't have much elasticity. I noticed also that the dough didn't rise much initially when left at room temperature before being refrigerated. I was worried at the time that maybe I'd killed the yeast, the water was a bit warmer than I normally do when I formed the dough.
Anyway, the next day I made another dough from a different recipe after seeing how flat Batali's dough was. I was very tempted to scrap the dough but decided to give it a chance. I ended up letting the dough stay out at room temperature for two additional days and punching it down once on day 2. This turned out to be the absolute best crust I've ever made. It had a very tangy taste to it reminiscent of wine or cheese. I've been trying to reproduce the result every since trying different levels of yeast, different amounts of fermentation cold and room temp. I plan to continue playing with Lahey's "no-knead" dough. Does anyone know if this dough would be safe to leave out at room temp for 2 days?
I'm wondering if some of you out there could help me understand what would have created this. Was it the room temp fermentation for a couple of days?