Cold Fermented Pizza - 1, 2, 3 Day Comparison 

Hahaha! I see you are highly anticipating the results of that dough, best of luck!

Happy to hear it!

I usually use my pizza steel. However, for this video it was just easier to make slightly smaller pies and use the cast iron, it works really great. Glad you liked the video!

Thanks Victor! I have a passion for cooking in general. Hoping to get some more videos out in the next few months, been working through moving houses!

How is it better? I am learning.

Freezing stops the fermentation process. So you can old ferment in the fridge then make your dough balls and then freeze. Slightly oil a plate and put dough balls in the freezer. Flip every 15-20 minutes and it will be apparent when you can put them in a freezer bag. Come back in a few hours and make sure they haven’t stuck together. To use, spray Pam in a container with a lid. Put the dough ball in. It takes a day or so to thaw. If you want them Friday, take them out Wednesday evening or Thursday morning. I make a 200 gram dough ball for 2 people. A 13” pizza. So a batch of dough makes 3 pizzas. Your dough ball might need to be bigger or even smaller. Normally I make a batch of dough and let it rise like 75%. I punch it down and put it in the fridge until cold (like 2 hours). Then I make my 200 gram dough balls and put the ball in a plastic Gladware container and put them in the fridge. I always got pizza dough ready to go. Here are the containers I use … Gladware Freezerware Food Storage Containers | Small Food Storage Containers, Small Containers in Rectangle Shape Hold up to 24 Ounces of Food, 4 Count Set a.co/d/d27gZnR They seem expensive until you have made your 1000th pizza. Good luck.

Art's comment is really spot on here - although I have never tried to freeze the dough myself. The cold fermentation allows the natural enzymes in the flour to break down components while the yeast is somewhat in hibernation - but you will still get proofing that occurs even in the refrigerator. If you want to do cold proofing for a longer period, I would suggest using a smaller quantity of yeast.

Yes it was a gas oven (I have since moved). However, you can absolutely achieve this in an electric oven.

Fascinating idea, and could have some merit to it for sure. The reason for the refrigeration is to slow fermentation down and allow the enzymes naturally present in the flour to slowly break down. However, perhaps this could be mimicked with an all day room temp if the amount of yeast was adjusted way back. As you say, historically we did not have refrigerators, and that is true, but that doesn't mean historically food was as good as it could be. So, I think you have a good idea and will think about how I would test that.

@@optimizedhomecook710 cool, thx for this. yes I believe you’d need much less yeast which is an optimization in and of itself. And to your point beer for example was cold fermented in caves for up to six weeks sometimes even six months. Cold fermentation has been around but the applications have been very specific. Id have to do more research to see how this applied to bread.

@@VedicDesi any updates on your research regarding 24h room temperature?

@@jelly8594 About two hours on the counter seemed to work really well. Great proof not super funky and the crust was fantastic.

@@VedicDesi Two hours? I meant the 24 room temperature fermentation ☺️ vs a longer cold fermentation.

I had the same problem. After much experiments, I found out the reason. Too much yeast in the dough. If you are hand kneading it will take time to develop gluten. If yeast is in excess, it will start working before gluten develops and the resulting dough would be fermented but not stretchy. Also if you are putting in the fridge for slow fermentation, less yeast is advisable. I now use a tiny pinch of yeast with 500gm flour, since Dry yeast is more powerful than fresh one. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HkXojFU_LrE.html This channel has good and easy to understand science behind it.

@@SunnyMcvin Yes, indeed. I had learned the heard way to see the signs ahead of a dough becoming a fiasco. As you mentioned, I've been reducing the amount of dry active yeast considerably. Here's what I do: For a 270 gr flour dough with 60% hydration (~160 gr water), I've come to the conclusion with the environment that I am, and type of flour I use, that 0.2 or 0.25 gr of active dry yeast would do ok. What I do is, I warm up the water to 110 F, then add that amount of yeast. Then I watch it for the next 10+ mins. If it's foaming too much, then I discard it, because due to previous outcomes, I know it'll blow up my dough in 12 hours. If I see small bubbles forming in slow intervals, then I know it is usable.

I have only had this issue once and it was just overproofed, spent too much time in the warm environment. Perhaps it is just a matter of too much yeast, but it could be the temperature of your kitchen as well, not quite sure. Have you tried Kenji's NY style pizza dough recipe? That is what I used here, has worked great for me. I have done many others without issue as well though.

@@optimizedhomecook710 Ok, I typed out an essay, and now it got lost for some reason. In short, yes, my place is warm/subtropical. This weekend I tried 0.5 gr "fresh yeast" for 270 gr flour dough, which is down from 1.8 gr fresh yeast a week before (that one got overproofed after 24 in the fridge). This one came out better, but when I sitted it at room temp after being the fridge for 11 hours, it started ballooning again, so it had to be put back in the fridge. The structure had relatively more strength. Better than this video which I assume you were referring to: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8qU7nRd9fiU.html This is just not a good pizza dough... too wrinkly. Nothing like doughs pizzaiolas make. I'm going to try Poolish or Autolyse with the same amount of fresh yeast see how it turns out.

Hmmm. Interesting. Do you know why the dry malt powder improves the pizza dough/fermentation? I could test this out in future videos and see what the results are.

@@optimizedhomecook710 dry malt powder contains the enzymes that are produced over longer fermentation. Yeast love it and will tend to replicate much faster (similar to adding sugar). It will help the crust brown up in the over as well. It changed how I make dough! I prefer it over cold fermentation at this point!

@@ncatania1 how much do u add..do u have a written recipe of the weights or amounts??.. Tia

@@markfults1693 - I use approximately 1 teaspoon per cup of flour. I’m using it for rolls and buns. It has made a difference in the oven spring of the bread and also the color. I like my pizza dough but you might love it in your pizza dough.

@@ConradOMalley thanks

I quit watching because fuck the lack of basic information.

65%. Should have noted what %. It’s also easily calculated from recipe.

I agree that a 24 hr ferment makes awesome pizza. The 72 hr just had a slightly better flavor. One takeaway is that if you planned to have pizza tomorrow, but something came up, that dough will be even better a few days later, so no worries!

67%.

Interesting idea, I will definitely try that in the future!

420 grams. It’s 67% hydration.

@@optimizedhomecook710 10 ounces

This recipe seems to have a good bit of yeast. Does that sound right to you ? Over 2 TSP I believe it said. I’ve heard as low as 1/4 TSP. Any advice on that ?

That's so cool! 🍕 You didn't waste not one cent because the outdoor pizza oven will give you superior baking and add more flavor than any indoor oven. Why? No indoor oven will ever get a hot 🔥🍕 as a real pizza oven reaching 700-900 degrees easy. Keep in mind, with pizza 🍕 every aspect makes a difference in the final result in taste and appearance. Your pizza oven outside will incorporate the fresh air from outside in your pizza 🍕 and if your using wood to heat up the oven, more flavor your not going get with an indoor oven. That's why he used an iron skillet to get hotter temperature, which was a genius oven hack. Now imagine if he had *YOUR outside pizza oven* to bake his 72HRS pizza 🍕 He would be in pizza 🍕 heaven. 🙏🏼😊 These home cooking videos are awesome. But it's like trying to compare with eating at McDonald's to a restaurant dish. You love your fast food spot but when you want to treat yourself and the family and friends, where do you go? You don't need to go anywhere because you created your own pizza 🍕 restaurant your backyard. You're so lucky. 👍🏼

Ha, well thanks for the comment there, but as Marlon said in the comment below, I don't think you wasted your money or time. For neapolitan pizza, you gotta have that 700 to 900 F heat, which is only possible in outdoor ovens. I love neapolitan pizza as well, but my personal favorite is still NY style. But you can do NY style in the outdoor oven as well, and if it is wood fired, it may impart some of those flavors as well! Obviously, for a weeknight pizza, the indoor oven is much simpler, especially if you have hungry kids!

@@optimizedhomecook710 *Thank you for your kind support* in my comment. My dream house is to build not one but two outdoor pizza brick ovens. I'll also have an indoor pizza oven and regular oven. Yes, I will have the pizza dream house any pizza chef can dream of. My friends call me Mr. Pizza 🍕 and I make pizza every Saturday. Thank you for your videos. Keep up the excellent contribution to the kitchen world for the simple people.

It’s summer so I tried making it in a toaster oven. I’ve been making pizza for years. I normally use the oven with a stone. In the toaster oven I cook it 6 minutes at 450 F on a pan and then I slide to pizza from the pan and cook it directly on the oven rack another 6-8 minutes.

No

@@ruthnoya8424 yes

@@billmoyer3254 I've found 3-4 days is optimal. I've done longer and if I recall correctly it degrades.

Good to know thanks