USA Desk (New York, USA) 6 days ago
I tested 72-hour pizza dough... was it worth it? In this video, I put 72-hour cold fermentation pizza dough up against my 24-hour room temperature dough to see which one actually performs best in a real service-style test (the real-life service did not go to plan). This is the first time I've ever had to cancel service while actually there. There's a lot of hype around long fermentation, better flavor, better texture, easier digestion, but does it really make a noticeable difference in quality?
