BBQ Chicken Pizza Fermented Dough Experiment: Day 1

Bold, Buttery and almost creamy with a nice crunch, 24 hours fermenting had expanded the flavor profile of the dough to the next level. In comparison to a fresh dough i would take this over it in a heartbeat. Decided on making a BBQ chicken pizza, the sweet and savory BBQ sauce mixed with the creamy yeasty bite of the dough was absolutely fantastic.

*Rating: 9/10*

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