I tried a 48-hour cold ferment on my pizza dough and it was a total letdown

Everyone online says a long cold ferment is the secret to amazing flavor. So I mixed my usual dough, let it rise for an hour, then stuck it in the fridge for two days. When I baked it, the crust was tough and the flavor was just sour, not complex. I think maybe my fridge is too cold or something. Has anyone else had a bad result with a long ferment and figured out why?

2 comments

2 Comments

brookebailey7d ago

Oh man, I was totally in that same boat. I used to swear by those super long ferments because everyone online said it was the only way. Then I had a string of terrible, dense pizzas. Turns out my yeast was basically giving up after the first day in the cold. I cut it back to just 24 hours max and the difference is crazy, way better flavor and texture. Sometimes more isn't better.

the_vera7d ago

Right? Who knew less time could be better?