The dough is three days old now and it has just reached its peak. It might not be a bad idea to start another batch to have it around three days from now.
I enjoyed this round a lot. I must pause and praise it appropriately for it hath sustainethed me lo these past three days of trial and rejoicing. And we've come such a long long way together through the hard times and the good, I have to celebrate this pizza I have to praise it like I sho-ou-ou-ou-ou-ou-ou-ou-ou-ou-ou-ould.
There you go, this photo of discomforting pattern could trigger a trypophobia episode.
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