I've made pizza on my new wood fired oven about 6 times now.
Always had a 2-3 day ferment ... by the book.
I didn't plan well and are doing a "last minute" pizza get together. I have 24 hours to ferment, so no bulk ferment.
Do I just ferment in balls for 24 hours and then go for it OR
Does it hurt to bulk ferment for 12 hours, degass, and then ferment the balls for 12 hours.
I was just going to experiment with some of the dough, but thought I'd ask others.
Your advice would be helpful.
Thanks in advance,