Allowing the pizza dough to rest in the refrigerator enables a slow fermentation, promoting the development of flavors. Additionally, this allows the dough to relax and develop a softer and airier texture during baking.
Putting the pizza dough in the fridge triggers a slow fermentation, thanks to the yeast that works gently at low temperatures. This allows the flour to release its natural sugars, creating a wealth of subtle and complex flavors. The result: a dough that has more character, with pleasantly pronounced tastes, slightly fruity or lightly tangy. With slow fermentation, the dough also develops deeper aromatic notes, giving a true identity to your homemade pizza.
With prolonged resting in the cold, the dough becomes more supple and elastic thanks to the slow action of gluten. Gluten is a network of proteins formed by mixing flour and water, which makes the dough extensible and easy to roll out. Allowing the dough to rest in the refrigerator promotes the gradual relaxation of gluten, preventing the "elastic rebound" effect when trying to shape your pizza. The result: the dough stretches more easily without tearing, and its texture becomes light, airy, and enjoyable to bite into.
Putting the pizza dough in the fridge allows for a slight evaporation of some of the water contained in the dough. This loss of water helps to achieve a less sticky, more manageable dough. At the same time, the remaining moisture in the dough is evenly distributed, making the mouthfeel more pleasant, uniform, and airy. The result: a dough that is easier to shape and a pizza that is better balanced, neither too soft nor too hard after cooking.
A dough that rests in the cold becomes more flexible and easier to roll out, saving you from those annoying moments when it resists and shrinks as soon as you pull on it a little. Why? Because resting in the cold relaxes the gluten network, those little proteins responsible for the dough's elasticity. When they are more relaxed, they allow the dough to be stretched effortlessly and without tearing. As a result, not only do you gain comfort while shaping, but you also achieve prettier, more uniform, and pleasantly thin pizzas.
By gently resting the dough in the cold, we achieve a better breakdown of sugars and proteins. The result: a dough richer in simple sugars that caramelize better during baking, giving that lovely golden color. Another bonus is that surface moisture decreases, allowing for quicker cooking and therefore a crispier crust. The dough is well-seared and crunchy as it should be, while remaining soft on the inside. A true balance between beautiful coloration, crunchiness, and flavor.
Did you know that placing your pizza dough in the refrigerator, in an airtight container or carefully wrapped, effectively manages moisture and thus prevents a dry crust from forming on its surface?
Did you know that the formation of air bubbles during a slow fermentation in a cool environment is due to the gentle and gradual action of yeasts, thereby improving the alveolar structure of the dough?
Did you know that refrigerating your pizza dough for 24 to 72 hours allows the naturally occurring enzymes in the flour to break down starches into simple sugars, resulting in a dough that is more golden and flavorful when baked?
Did you know that when dough rests in the fridge for a long time, it becomes more elastic and easier to roll out? This saves you from the classic struggle against a stubborn dough that keeps shrinking!
For a slow fermentation, it is advisable to use fresh or dry baker's yeast in small quantities. This allows for a gradual fermentation and optimal development of the flavors and structure of the dough.
A dough that has rested sufficiently will generally have doubled in volume, display a nice elasticity, and produce visible bubbles on the surface. In terms of smell, one will notice a pleasant, subtle fermented or slightly tangy note.
Yes, it is recommended to cover the pizza dough during fermentation to prevent it from drying out and forming a hard crust on its surface. Use plastic wrap, a slightly damp cloth, or an airtight lid depending on the chosen container.
Absolutely! After resting in the refrigerator, you can freeze the pizza dough for up to 2 months. Be sure to thaw it slowly, ideally 24 hours in the refrigerator before use, to ensure optimal results.
Homemade pizza dough can usually be stored in the refrigerator for 1 to 3 days. However, for the best flavor and optimal texture, it is recommended not to exceed 48 hours of refrigerated resting time.
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