Is Cold Fermentation Better for Pizza?
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- เผยแพร่เมื่อ 13 ธ.ค. 2024
- This video will compare my room temperature, 3 hour direct pizza dough versus a direct pizza dough that was cold fermented for 4 days in the fridge. Do you tell any difference? Is the cold fermenting really worth it? Let me know in the comments below!
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Great video as always! Just a quick note on the audio: the voiceover seems to be playing only on the left channel while the background music is perfect on both sides. It might help to switch the voiceover to mono so it sounds balanced on both speakers. Looking forward to more awesome content!
thank you
In a pinch, yes I can make a same-day pizza and most will not recognize the difference, but I will!
And, in the interest of flavor and digestibility, I much prefer to make a pre-ferment today and have pizza tomorrow or the next day.
Absolutely better. Imo, better to work with, nicer taste development & easier digestion.
I go with your poolish recipe & 3 day cold fermentation once balled. Can't miss
My poolish is in the fridge as we talk. I be taking it out tonight and add the rest the cold ferment for 2 more days.
Definitely I stick with 2 to 3 day cold ferment for better tasting.
I have tried the Detroit pizza of yours and it comes out super delicious. The dough recipe of that is one of the best I have ever had.
thanks a lot!
I have been on a mission to perfect a same day dough for about 8 months. I have been married to the 72 hour cold ferment method for years. While the 72 hour cold ferment method has consistently given me the best results, I have made some spectacular 8 hour same day pizzas. One of the things that I do with same day is make sure to use a weaker flour. Stronger flours could give you a tough crust unless you are using a no- kneed method, where in that case, I would use the strongest flour I could find. Caputo pizzeria is actually a perfect flour to use for same day pizza.
thank you for this. its true. weak flours make tender pizza
I made a Cannoto pizza last night with Molino Pasini Croccante biga 45% mixed with Caputo Pizzeria @ 65% hydration. It was roasted garlic , artichoke and fungi. It puffed up so much!!!
I like a 48 hour CF rest at most. I never did a same day dough but i like how yours came out!
yes for me 48 hours is the spot
What temp is your fridge?
For a four days cold ferment, do you ball it on the 4 th day and leave it room temp before making pizza, or do you ball it on the third day ?
no this 4 day dough was room temp fermented for around 10-12 hours then refridgerated for 4 days!
You're not getting the question. Reread the question. It's about balling. @@julian_sisofo
Hi Julian, thanks for your videos. So much appreciated.
Where can I get your wood peel?
Amazon my dude, they are tons of versions of that same one just with different brand names.
Very nice. What was your recipe? Was it straight double 0 or a mix? From Canada.
00 flour only
Julian, can you tell us the whole process so I can make it at home?
Planned pizza night is Poolish w/24-48 hr CF. Impromptu pizza night is direct with increased IDY. I think there is a huge difference but everyone else in my family doesn't care. The takeaway is that the pizza nerd cares but the pizza fan doesn't.
Do you have a link for the pizza peel you used in the video? Both look delicious.
www.pizzagoods.com/product-page/ez-pizza-peel-14
use code Julian10 for 10% off
Planned pizza night is Poolish w/24-48 hr CF. Impromptu pizza night is direct with increased IDY. I think there is a huge difference but everyone else in my family doesn't care. The takeaway is that the pizza nerd cares but the pizza fan doesn't.
😂🫶 love it