So, here I am, 3:04 P on a Sunday eating a cold, right from the 36* fridge, right out of the foil and into my mouth slice of leftover pizza! I don't really give a flying fluff of fermented after thoughts either. I, like many of you on this resource, have varied hobbies that touch on the art of fermentation. One of mine is dough. Simple, hand made dough. 72 hour cold fermented dough. Simple, basic, sometimes 3 but usually 4 ingredient dough of varying hydrations. I love it! I'm constantly thinking of new combinations of flavors and textures. With this being said,
Does anyone else like their pizza cold and a day old?