25 Day Cold Fermented Milk Kefir Dough Baked into a PIZZA :)

The pizza was made Tuesday 12/21/2010 out of the 25 day old cold fermented milk kefir dough ball. I let the dough warm-up for about three hours.  I didn’t have a lot of hope for this dough ball to be turned into a pizza.  I couldn’t see much rise in this dough ball in the 3 hour warm-up.  When I opened the dough ball it didn’t have a lot of bubbles in the skin. The dough ball was easy to open. When the pizza was place into the oven, the rim didn’t seem to rise very fast.

The finished pizza did have a good complex taste in the crust and even browned, although it seem to brown in spots.  I can’t figure out why it browned in spots, but at least it did brown.

Steve and I gave some of our taste testers slices of this pizza and they thought it was good.  Even one customer asked about the pizza and we gave him a slice. He thought the crust did have a good complex taste in the crust.  We told him it was a dough ball cold fermented for 25 days.  He then wanted to give his wife a slice, so we gave him a slice for his wife.  Steve and I thought the crust did have a little sourdough taste, but we thought it was good.

Miracles do happen.

We had two different Santas that visited Steve and me today at market.  I guess he knew I wanted this dough ball to turn into an okay pizza.

Norma