Milk Kefir Focaccia Like Dough

My next attempt for this kind of pizza was made at home this evening.  This dough was also sticky, but it came around after doing more stretch and folds than my last attempt. I just dumped the dough into the deep-dish pan and then spread it around with my fingers.  I used 85% Durum flour and 15% Caputo flour for this attempt. My home oven can only go a little over 500 degrees F, so I baked this pie in the pan on the stone. This pie was also leavened with milk kefir, but it took way over 24 hrs. for it to ferment, at room temperature. I hadn’t planned on this dough taking so long to ferment.

The dressing were simple on this pizza. I used fresh rosemary, sea salt, and grape tomatoes.
This pie was also good eaten cold.

We had snow overnight late night and into the morning.  That meant I had to shovel.  Now they are calling for more snow tomorrow.  Guess I will be shoveling again..lol  At least it gives me some exercise outside.  I don't like this cold weather, but I know in my area, I will just have to put up with it, until spring.

At market today the inside temperature was only 42 degrees, when I was cleaning and making my poolish for Monday's dough  I sure moved around fast to try and keep warm.

Norma