Baking Challenge: 120 hr Dough Experiment

us.gozney.com/THEPIZZAGUYJON
In this video, I make a pizza using 120 hour cold fermented dough. This dough was fermented for 5 days. The crust came out nice and airy, crispy and tasted really good.
#arcxl #gozney #gozneyrc #gozneyarcxl

[@donscott6431]

Shortest I’ve done is: 2 1/2 hour @ room temp (basically). Made the dough, put it in a 2 gallon ziplock and put in my backpack. Caught the bus to work (about 90 minutes) pushing down once or twice to keep the bag from exploding in the backpack. Folded once more when I got to work and put in a covered, oiled stainless bowl. Let rest about 30 minutes then made the pizza. I worked at a Greek restaurant so we had an oven that would go to 600. Baked on a screen on the middle rack for 9 minutes then tossed on the flat top grill for another minute. Came out pretty good… I used to do this once or twice a week for the employees (16 inch screen)😊

[@miraikuriyama6871]

The thumbnail is just funny 🤣

[@ThePizzaGuyJon]

Thanks. 😂

[@jamabarker4051]

Heya! The longest fermentation thus far for me is 72 hrs

[@ThePizzaGuyJon]

That’s pretty good too.

[@tommanning7337]

I’ve done it
😎👍🏻👍🏻🍕🍕🍕🍕

[@ThePizzaGuyJon]

Heck yeah.

[@donscott6431]

I’m guess 65% ?