Tavern experiments

Tried my hand at tavern style to test for the next pop-up. Here are my takeaways:

1. Curing the dough at room temp produced better results than the dough cured in the fridge.

2. It takes as many ingredients and requires more labor than regular dough to produce a less substantial pizza. I’m worried people won’t understand why the price is the same as the regular dough, so I think I’m just gonna stick with normal dough and just offer a few of these.