On to my second attempt on the Chicago Tavern Style pizza – first attempt was a huge success (see second picture) and now I tried to triple the recipe. Worried I used too much yeast or over kneaded this time because the gluten formation looks way more involved than the first time. Then again, this time I used active dry yeast while the first was winging it with water activated.
I’m currently 2 full days into fridge fermentation. Does this dough look wrong / too springy for the tavern style recipe?
by trojanbla