/ck/ - Food & Cooking

Made my first pan pizza today (forgot to take pics unfortunately) and it was absolutely tremendous but I'd like to know if it's possible to make a pizza where I make the dough same day and let it proof at room temp in an hour or so rather than overnight in the fridge. Is it that big of a difference in quality? I don't mind doing a cold rise but I wouldn't mind the ability to make pizza spontaneously