A tomato pie at midnight... Why not?

I was trying out different techniques today in regards to making my dough. All of the doughs that I made today were intended to cold ferment for 24 hours, starting tonight, and this was a dough that I actually had issues with during the process. The dough was still lumpy following an autolyse period (I think due to too small of a batch in my mixer), so I proceeded to hand knead it to get out all of the clumps and then allowed it to autolyse again before moving forward. I didn't feel that the dough was worth taking the time to cold ferment, so I just messed around and made this tomato pie... I gotta say — it ended up tasting pretty darn good and doesn't look too shabby.