4 day old dough....skillet pizza
how often can a person make and eat pizza before they get tired of it ? Apparently a LOT !! I wanted to see how this dough would do after X days in a plastic bag in the fridge. The answer is wonderfully. Very much improved flavor profile and great holes !! I used some of my chef son's sweet Italian sausage and it really added to the flavor. Same mode of operation as far as the rest of it. Layered sliced provolone on the bottom crust after it had risen for a while on the stove top. I made sure a put plenty of EVOO in the skillet before I laid the dough in. I stretched it a bit and then went away. When I came back it was nicely puffy. I dimpled and pulled it a bit and then Layered sliced provolone on the bottom crust . Topped with sauteed red onions and red pepper and then the sausage. Next was crumbled feta and then torn fresh mozzerella. Into a preheated 500 oven for 20 min. Took it out and drizzled the seasoned tomato sauce and then grated parm. In the oven again for 10 min or so still 500.