I would bet that the 3-day, multiple-step, fridge rise is about the same as the 24-hour countertop rise.
What impressed me, recently, was the 00 flour effect on the final dough.
I'm about to make a batch of dough and when cooking time comes around, I'll be putting them on pizza screens in the oven at 550°F (288°C) and using a pizza stone. No outdoor pizza oven but my BBQ can go a lot higher than my stove so I might try that also.
What impressed me, recently, was the 00 flour effect on the final dough.
I'm about to make a batch of dough and when cooking time comes around, I'll be putting them on pizza screens in the oven at 550°F (288°C) and using a pizza stone. No outdoor pizza oven but my BBQ can go a lot higher than my stove so I might try that also.