Pizza Bread (and the magic of old dough)

Summary by Krater

The creator bakes and compares pizza dough samples aged in the refrigerator for varying durations from two hours to one week, concluding that longer cold fermentation improves crust texture and bubble structure.

From the video

Answers: How does aging pizza dough in the refrigerator for a week affect its texture and flavor?

• pizza dough cold fermentation
• refrigerator dough aging
• pizza crust texture analysis

Ingredients

• 1/2 cup warm water
• 2 teaspoons sugar
• 2 teaspoons yeast
• 4 cups water
• 2 tablespoons sugar
• 2 tablespoons salt
• 1/4 cup olive oil
• 10 cups bread flour
• null olive oil
• null pepper
• null garlic powder
• null flaky salt

What it concludes

• None of the traditional pre-ferment methods are necessary in the age of refrigeration.
• A slow cold rise gets you the same amount of air as a room temperature rise, but divided among a larger number of smaller bubbles.
• A full week of cold rise produces dough that is super gooey and sticky, with a cracky and extremely crispy bottom crust.