The cold ferment pizza dough is a hit (see posts below). The bonus is, the same dough makes wicked focaccia. You need to let it rise longer and cook it at a lower temperature than the pizza. But, other than that, same dough, two uses. Pictured above is a rosemary and artichoke version, waiting to go into the oven. I don’t have a picture of it finished… we ate it too fast.