/ck/ - Food & Cooking

>>11963336
It totally does, but it depends on the pizza. For skillet pizza, I initially let my dough rise for a day in the fridge, then split it and form balls of dough, then let it proof in the fridge for another day. Or if you want it ready in one day, skip the fridge and just let it rise in a warmish room. The extra fermentation gives it a good flavor though. Is it worth it? It depends on your dough. I'm no dough expert so I can't tell you which dough recipe benefits the most from extra proofing, but I do feel like skillet pizza is best after the initial dough rise and up to an extra day proofing in the fridge. Pizza cooked on a stone at super hot temps, the dough can rise up to 5 days and still be good. Just depends if you like the flavor of the extra fermentation, pretty easy to do and very little room for fuck-ups. You should give it a try and see if you notice any differences. Maybe even make smaller dough portions so you don't have to make as much in the end.
>best pizza I ever made
>two days in the fridge
>didn't even get a good picture of it

my best pizza crust so far, 5th day cold ferment, but i didn't realize my pic was shit REEEE

>>11148295
thanks anon that one turned out pretty good too