kim963•27d ago

Tried cold fermenting my pizza dough for 72 hours and wow

I had a slow week at the restaurant last month and decided to test out a 3 day cold ferment on my Neapolitan dough. The crust had this crazy caramelized chew that I've never gotten from a same-day batch. Has anyone else messed around with extended cold proves for pizza?

2 comments

2 Comments

joel60327d ago

Crazy caramelized chew" sounds like my dentist's worst nightmare, but I bet it was worth it.

victor_adams27d ago

@joel603 c'mon it's just caramel, not like he's eating glass or something.