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2 Comments:
2 hrs is not enough time for the flavors to fully develop in a pizza dough. The dough looks great, but an overnight or longer ferment in the fridge would give the yeast more time to break down the starches in the flour and turn them into sugars, which give the dough more flavor. I have been making pizzas for many years, and I know this to be true. It is the great "secret" of pizza making.
dmcavanagh at 11:35PM on 06/27/09
I do make a longer, 24 hours + pizza dough, and it is great. But the vigorous kneading this 2 hour dough gets partially makes up for its short ferment time. The flavours are not as complex, maybe, but the texture is just as nice, and WAY nicer than any other dough that can be made in that time frame.
dithie at 1:43AM on 06/29/09