Extending the Sicilian fermentation to 72 hours


I have not been around for a while because of a 10 pound weight gain that I attributed to my pizza addiction...! However, I came out of "retirement" last weekend with some Sicilian pizzas, which were quite passable...

I am thinking about making a few for Friday night, which would require my making the dough Wednesday after a full day of work, but if I could make them tomorrow without much of a difference, that would be splendid. Has anyone experimented with a 72 hour cold fermentation of the Sicilian dough?

Thanks in advance,
Ken K

Ken K.
posted 5 months ago

Save 0

I have! I've done 24, 48 and 72 hours, with and without starter. I was happiest with an 8-hour starter and a 48 hour cold fermentation. I think the 72 hour would be just fine too, but didn't think it was necessary.

Thumb raji
Raj Irukulla admin
posted 5 months ago


Thanks, Raj. My concern wasn't whether the 72 hour fermentation would improve the dough; the concern was that it would not result in significant degradation. It sounds like it not be an issue, so thanks much for the encouragement. Thanks, Ken

Ken K.
posted 5 months ago


Sign In to reply to this post