Made 3 pounds of #PZZA #dough. Two of them were #cold fermentation so I removed it to warm up initially and then added our 3 base ingredients - #greatrivermilling #flour , #water , and #EVOO. I incorporated the #ingredients by folding them in and let the new #dough mass rest another 2 hours in the #Cambro . Then I made 5 #eightounce #pizzadoughs (which left me a pound of dough). These are #two of them. The #second #pzza had onion, garden #orangejalapeño #blackolives #greenpeppers garden #sanmarzanotomatoes, #busseto #drysalami #robusto #spicy, which is #worthit btw instead of #pepperoni. I added a bit of lettuce and #drizzled my #homemade #balsamicglaze overall. The #sweetness cut the #spicyheat and accented my own #tomatoesauce. (at Middleton, Wisconsin) https://www.instagram.com/p/CEf2Uv2DYS5/?igshid=1inm1lp1vfydd
