I finally gave in and tried a 72-hour cold ferment for my pizza dough. Never going back.

3 comments

3 Comments

So did you have to mess with your fridge temp at all to get it right? I tried a long ferment once and my kitchen fridge was just too cold, it basically put the yeast to sleep and the dough never really rose properly after that. I've heard some people use a wine fridge or even just the coolest part of their regular fridge. What was your setup like to keep it active for the full three days?

morgan.cameron22d ago

Ugh, fridge temps are such a finicky thing! I actually keep mine on the warmest setting, and I put the dough on the top shelf, which seems to be the sweet spot. It makes me realize how much we're always fighting against our own appliances to get things just right, like with thermostats or water heaters. What setting is your fridge usually on?

lee.mila1mo ago

Oh wow! My friend Mark did that 72-hour ferment and his pizza crust turned out insane. He said it got all crispy and chewy at the same time, with lots of air pockets. Honestly, he used to complain about his dough being dense, but now he's a total convert. Seeing his pizza made me realize how much of a difference it really makes.