I finally tried cold fermenting my pizza dough against the overnight rise

Switched to cold ferment after 5 years of overnight rises at room temp and the crust came out way crispier with better bubbles in just 48 hours so which method actually gives you a better bake for Neapolitan style dough?

2 comments

2 Comments

avery_fox9319d ago

Burnt my last batch so bad the smoke alarm joined the dinner party.

grant13019d ago

Damn, that sucks. I did the same thing last month. Way too hot in the pan. What fixed it for me was going lower. Like, medium low heat. Let the pan heat up slow, not screaming hot. And I started using a little butter instead of oil. Butter browns way slower, gives you more time. Also, flip them more often. Every two minutes instead of five. Keeps things even. No more smoke alarms here now.