What Noisy Cats Are We

(this mainly applies to my home oven baked smaller pizzas but might be applicable to many others – and as always, this is an evolving process)

After you make your dough, let it stay in the fridge to develop flavor for 2-3 days.  The 24 hour period is a minimum, but 2-3 days is optimal I have found.  Then, take it out of the fridge and let it warm up and do a little bit of rising for at least 4 hours.  That’s the way I have been doing it lately and have been getting great results.  An airy crust, and a great flavor.  The pizzas I have been making have been of the 12″ diameter variety on a 600 degree stone for ~5-6 minutes.  I have been having issues with the bottoms burning, so I might double-up the stone or raise it back onto the bottom oven rack (as opposed to on the deck), but other than that, I’ve had some amazing results as of late.  Here are a couple (pics aren’t great as I was in a hurry and didn’t have time to expose properly):