I tried cold fermenting my pizza dough versus same-day and the difference was huge

Been making pizza at home for about 6 months and always just mixed the dough up a few hours before baking. Last weekend I let a batch sit in the fridge for 48 hours and the crust came out way crispier and had that real chewy texture. Anyone else notice a big jump in quality after refrigerating their dough overnight?

2 comments

2 Comments

green.mason9d ago

Tbh does the cold ferment really make that big of a difference?

fiona_nelson518d ago

Is it really that serious though? Like yeah cold ferment is cool and all but I've made plenty of good pizza with same day dough and nobody complained lol. It's just dough guys it's not gonna make or break your whole pizza game. I mean if you're gonna sit there and tell me a 48 hour fridge nap is the secret to life then sure okay whatever you say. I just think people get way too into the tiny details when honestly pizza is pizza at the end of the day. But hey if it makes you feel like a fancy pizzaiolo then go for it I guess.