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Got back from a trip to Naples and their pizza dough method stuck with me
They let the dough ferment for days in a cool cellar, which gave it a flavor I've never tasted before. How long do you usually ferment your dough for that kind of depth?
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violah437mo ago
The cellar temp in Naples is usually around 55°F... how do you control the environment for a multi-day ferment at home?
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abbynelson7mo ago
My old kitchen fridge ran too cold until I tried a 72 hour ferment like Ray mentioned. The difference in flavor actually shocked me.
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alicet677mo ago
Read @ray_martinez82's post and 72 hours seems like overkill. I mean, maybe it's just me but I've had good pizza without all that wait. Does it really make that big a difference?
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