I normally prefer a 3 day cold fermentation but don't always have one ready. I used the beer "cheat" for this. I started the dough at about 8:50 pm and pulled it out of the oven a little before 11. So about 2 hours from measuring out flour to slicing into it.
I can post more details if anyone cares.
by Carlos_Infierno
2 Comments
Looks great, nice topping selection.
I’m curious about this “beer cheat” you speak of.