Hey everyone,

I accidentally ran a dough experiment in class this week, and the result surprised even me.

I was making a thin-crust margherita live, using a two-step bake and a cheese trick that gives you a crispy crust and soft, creamy mozzarella at the same time. Wrote the whole thing up here:

Thin-Crust Margherita: Add the Cheese Last

Here's the part I didn't plan. I had two batches of dough going. One was six days old, one was a day old. I used the six-day dough in class, then made a few more pizzas with the one-day dough after.

Same recipe, same steel, same oven. The only difference was time. And the flavor was profoundly different.

The one-day dough was actually easier to work with. Cleaner to stretch, looked great. But next to the six-day dough, it tasted flat. The older dough fought me a little, and it tasted incredible. Deep and complex, the kind of flavor you can't rush.

One thing that makes this possible: most flour can't survive a six or seven day ferment. It goes slack and turns to soup. The flour in our dough packs is chosen to hold up to a long, slow ferment, which is the whole reason a six-day dough is even an option.

Want to try it? Grab a dough pack and let it ferment five or six days in the fridge before you bake:

72-Hour Dough Pack 

One pack makes about seven thin-crust pizzas, so you've got room to play.

Skate hard,

Andris