MrsDangermouse
Forum GOD!
Great looking pizza! Like you I prefer a long fermentation dough...I think it gives a much better flavour. I've recently started doing a biga which I rest for 24 hours at room temperature, before adding the rest of the water and salt and then fermenting in the fridge for 48-72 hours.Made another one yesterday, fermented in the fridge for 24 hours and topped with marinara sauce, pesto, mozzarella, fresh buffalo mozzarella, and olive oil.
Proper pizzas don't use pans.(never stretch the dough, PRESS it into the pan)
And whilst you do start by pressing it out in the middle, they definitely do need stretching once you have your basic shape.