Just made a double batch of pizza dough.

[TRG]

I'm "ripening" it now I'm the refrigerator. Sunday is supposed to be cold and raining. Perfect weather for homemade pizza.

 

[navychop]

I’ve done one day pizza dough but not 2 or 3. Do you find much difference?

Do you use “pizza dough flour” or 00?

Sauce? Toppings?

I’m about to get back into pizza in my Kamado Joe smoker.

 

[TRG]

I’ve done one day pizza dough but not 2 or 3. Do you find much difference?

Do you use “pizza dough flour” or 00?

Sauce? Toppings?

I’m about to get back into pizza in my Kamado Joe smoker.

Taste wise the difference in an extra day or two is like the difference between wonder bread and sourdough. And since it gets a nice long rest it handles better. The biggest thing I notice is that when you stretch it out it doesn't shrink back up. Also, make sure you bring the dough back up to room temperature before handling it if its been in the refrigerator.

I use 00 if I have it but Bread flour or a mixture of bread flour and all purpose (half and half) works great too with this method. My secret ingredient is honey instead of sugar. Specifically red chile honey. You know us crazy New Mexicans put chile in everything. 🤣

This place is literally around the corner from me.
Jar Red Chile Honey