#7poundpizzadough

[savagepzza]

Finished my #savagepzza #64hours with the #7poundpizzadough overnight. After #12hours of cold #fermentation you can l👀k at a difference in #fermenting it overnight. The next 8 hours, it will be coming to room temperature before I cut it individually. (at Middleton, Wisconsin) https://www.instagram.com/p/B9t7r5ZnLF8/?igshid=1xyst7ckzbydw