I have not been around for a while because of a 10 pound weight gain that I attributed to my pizza addiction...! However, I came out of "retirement" last weekend with some Sicilian pizzas, which were quite passable...
I am thinking about making a few for Friday night, which would require my making the dough Wednesday after a full day of work, but if I could make them tomorrow without much of a difference, that would be splendid. Has anyone experimented with a 72 hour cold fermentation of the Sicilian dough?
Thanks in advance,