Tuna, Artichoke, Sun-dried Tomato, Onion, Mozzarella Sourdough Pizza
On the weekend we decided that it’s been much too long since I’ve made pizza. So using the same recipe for sourdough pizza that Will shared with us all during the Community Bake, I put together 4 dough balls so we could have four 9” pizzas over two days. I didn’t use the diastatic malt, but I think without it I could allow the dough to cold ferment much longer. Usually I bake after 48-72 hours in the fridge, today’s bake was the 48 hour cold ferment. I’m thinking without the diastatic malt 72-96 hours would probably be even better.