48 hour Detroit pizza

I used Kenji‘s recipe to start off. I did half the amount of yeast and made it Thursday afternoon with a 48 hour cold ferment – took it out of the fridge Saturday around 9 AM. Put it in the pan at around 2 PM to get some lift and we cooked it off at 6 PM. I did a four minute par bake with crust and sauce first and then finish it off within an 11 minute bake. Sauce was made with Sclafini crushed tomatoes and cheese was a mix of whole milk. Mozz & Munster – pepperoni was boars head natural casing that we sliced. Overall a top-notch pie and the crust to me was beautiful.