Changed things up this week. Made pizza today instead of Tomorrow.
The NY style I make has the dough sitting in fridge for 3 days and then two hours on the counter before baking.
So, dough was made Tuesday.
Changed recipe a bit as well, different flour (and combined two flours) and a smaller size dough ball.
The down size of the smaller size is we each ate three slices instead on two. Not a bad problem I guess.
Sliced some Smoked Sausage we had for topping and tossed some 'shrooms on top. The 'shrooms make it healthy, right ?
It was pretty tasty. I think I will stick with the combined flours (80% King Arthur Sir Galahad AP, and 20% Semolina).