Below are photos from a long-ferment sourdough pizza. I started with a 12 hour bulk, then shaped and fermented it for over 36 hours. Leaving the dough in ambient room temperature (fairly cold this particularly frigid February), it turned out spectacularly. Even with out-of-season tomatoes, from my mouth to God's ear I can honestly claim it was not a single bite sour! Though I should admit using mutti-passata for the sauce, as well as as Gustiamo imported Piennolo tomatoes. Those summer flavors amid a rather chilly winter made for delicious pizza, bringing thoughts of sunny skies and no more snow.