room-temp ferment


I typically only make one pizza at a time (once per week) because it's usually just me and one or two other people eating. As such, creating enough dough for several pizzas is not feasible.

What I have done in the past is to make dough for one pizza, and I usually make it just a couple hours ahead of cooking it.
I have recently been told that I should make the dough more than two hours ahead of time and let it ferment longer (to get a better cooked pizza crust).

So, I guess my feeling is, without doing a ferment for more than one day, what is an 'ideal' length of time to let the dough ferment for dough that will be made the same day it is cooked?

I do typically cook with a stone (broiler method), but I also now have a steel. So, I'm trying to make a dough that will be suitable to ferment for maybe 6=-8 hours before cooking.

Thanks.

Tory Glenn
posted about 2 years ago

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Tory,

Your question is kind of "I can't do it the best way, so what's the best way given my constraints?" Can you make the dough a day or two before and refrigerate it? If not, then make it as early as you can, and make the dough with a starter. You can also increase the percentage of the starter, but there are some trade offs in doing that. The bottom line is when you go with that short a fermentation, the taste won't be as good and the crust won't be as digestible as a dough with the longer fermentation.

Good luck!

Adam Sachs
posted about 2 years ago


Adam,

Thanks for the reply.

Well, the thing is, I have tried cold ferments for 48 hours, and 24 hours. I wasn't particularly impressed with the results of either of those.

I also recently tried a room temp ferment for about 8 hours.
Again, it just didn't make me say 'wow.'

If anything, when I ferment dough for more than 4 hours, I find the dough kind of hard to work with, and when it cooks, it just seems like it over-fermented (crust doesn't 'brown' in the oven).

Tory Glenn
posted about 2 years ago


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