Forgot to throw an extra dough ball in the freezer, and decided to see how an even longer fridge ferment would turn out. This one was in the fridge for four days, and I swear the texture was even better than two days in the fridge. Probably one of the best pies I've ever made, both the crust and the topping.
For toppings, it was some thawed out Kalua Pork I had smoked earlier in the year, well drained pineapple, and Monterey Jack cheese ( and a light grating of Parm on top. No sauce. Right before slicing, gave it a drizzle of some rib glaze I had in the fridge from a previous cook. It was a great combination!
I know pineapple makes purists cringe, but I don't care. I'll eat damn near anything on a pizza!
For toppings, it was some thawed out Kalua Pork I had smoked earlier in the year, well drained pineapple, and Monterey Jack cheese ( and a light grating of Parm on top. No sauce. Right before slicing, gave it a drizzle of some rib glaze I had in the fridge from a previous cook. It was a great combination!
I know pineapple makes purists cringe, but I don't care. I'll eat damn near anything on a pizza!
