Forced myself to try cold fermentation on my pizza dough

I kept getting dough that was flat and didn't have that bakery chew. After reading a blog post from a pizzeria in Portland, I stuck my dough in the fridge for 48 hours instead of letting it rise on the counter. The bubbles were way bigger and the crust came out with actual structure. Has anyone else had better luck stretching cold dough compared to room temp stuff?

2 comments

2 Comments

the_nathan11d ago

48 hours in the fridge seems like a long time to just make pizza dough. I tried it once and honestly couldn't tell a huge difference between that and a good overnight counter rise. Is a slightly better crust really worth waiting two whole days?

jordan_webb11d ago

Wait, are you telling me I could have just left it on the counter overnight this whole time instead of clearing out a whole fridge shelf? I guess I just like the idea of being a patient pizza artist even if my taste buds can't tell the difference. Honestly, I probably just need to eat less frozen pizzas so I can actually appreciate the good stuff.