This dough went through a lot!

So this dough has been through the ringer! It's basically the Ooni same day dough recipe, except that it got its bulk ferment, then got balled up (so far, so normal), then I realised that I wouldn't be able to cook that night and was going away, so frozen the balls. Took them out of the freezer Friday to defrost, then they ended up getting fridged overnight, then took them out yesterday to get to room temp (which was too hot), cooked 2 and ended up with the other 2 left, which got fridged again until today. So those balls have have a bulk room temp ferment, then 2 overnight ferments, plus however long they were at an extra hot room temp over the two days, until they were cooked today…

The result, still easy to stretch, no spring back a reasonable crust and great flavour! Just goes to show that even when you really "mistreat" your dough, you can still make a very good pizza out of it!

Pepperoni and n'duja (apologies for the missing slice, ate it before I thought to take the photo!)