Tried a cold ferment on my pizza dough for 5 days instead of 2

I was making my usual batch for the food truck and let it sit in the walk-in from Monday to Friday. The dough was so much easier to shape and had these tiny bubbles all over the crust when it baked. It tasted way more complex, almost a little sour but in a good way. Has anyone else pushed a cold ferment this long and noticed a big change?

3 comments

3 Comments

hugo_cooper16d ago

Man that sounds awesome, pushing it to five days is bold lol. Totally get what you mean about the tiny bubbles and that deeper flavor, it's like the dough just wakes up. @terry_thomas has a point about the yeast type mattering a lot for those long ferments. My last long proof got a bit too funky for my taste, almost like a sourdough starter went wrong. Gonna have to try a slower yeast like they mentioned next time.

elliot_lee20d ago

That yeast swap changed my whole weekend prep schedule.

terry_thomas20d ago

Check your yeast type, that's the real game changer. I switched to a slower fermenting strain for long cold proofs and it doesn't over-acidify like my old instant yeast did. The dough stays strong and the flavor gets deeper without getting too sour.