Joining Gusso...

[Trub Lou]

Alright. Got a 2 day fermented crust going, and about to start some sauce. Wind is 26mph today. Ugh.

[Augie91]

Don't throw those pizza in the air, they might wind up in the neighbors fence!!

[Gusso]

Alright. Got a 2 day fermented crust going, and about to start some sauce.  Wind is 26mph today. Ugh.

What's your sauce recipe?

[Mexas Joe]

My bread maker delivered today. Guess I better sort that shit out.

[Trub Lou]

Alright. Got a 2 day fermented crust going, and about to start some sauce.  Wind is 26mph today. Ugh.

What's your sauce recipe?

This is maybe... approximate, but I almost always do some variation on this:

28-ounce can of crushed tomatoes, or coarsely chop a whole can of San Marzanos.
2T kosher salt
1T fennel seed, ground in mortar
1t black pepper
1t crushed red pepper
2t oregano
1/2t rubbed sage
3 cloves of garlic, smashed
1t onion powder
1-4 T brown sugar, depending on how sweet I'm feeling - 4 gives a good St. Louis sauce, 1 leaves it pretty bright

Get all of this at a very low simmer and then heat just barely bubbling for 3-4 hours until it darkens substantially.  Stir regularly.

[Mexas Joe]

Gdamn I must try this

[Gusso]

Alright. Got a 2 day fermented crust going, and about to start some sauce.  Wind is 26mph today. Ugh.

What's your sauce recipe?

This is maybe... approximate, but I almost always do some variation on this:

28-ounce can of crushed tomatoes, or coarsely chop a whole can of San Marzanos.
2T kosher salt
1T fennel seed, ground in mortar
1t black pepper
1t crushed red pepper
2t oregano
1/2t rubbed sage
3 cloves of garlic, smashed
1t onion powder
1-4 T brown sugar, depending on how sweet I'm feeling - 4 gives a good St. Louis sauce, 1 leaves it pretty bright

Get all of this at a very low simmer and then heat just barely bubbling for 3-4 hours until it darkens substantially.  Stir regularly.

I started out using the whole San Marzano but I've been using crushed lately. 

[Augie91]

Moar Pizza and bread pics!!!!

[Gusso]

So Lou, is the old dough noticeably better than the new dough? Really, I've pretty much done first day. Is it worth the time?

[Trub Lou]

It's not much extra time, and I'd say the quality difference between fermented and unfermented is exactly what I'd expect it to be, as a brewer.

My guess is that some of the quality improvement in the 2-day dough could be achieved on other ways, like investing in super fine "00" flour and things like that. In the 2-day recipe, I didn't see any difference with the 00 flour, so it may just be that the extra time helps coarser flour take on the hydration better. Pure speculation, but I almost always know I'll be making pizza in two days, so the 48-hour cold rest is just SOP now.