Why does every pizza dough recipe have stupidly long fermentation times now?

[Anonymous No.16768660]

[Anonymous No.16768663]

why does your dad have a smelly pussy?

[Anonymous No.16768675]

>>16768663
Men don't have pussies.

[Anonymous No.16768685]

>>16768660
https://youtu.be/SDpCzJw2xm4

[Anonymous No.16768808]

>>16768675
Clearly you've never read fanfiction.

[Anonymous No.16768817]

>>16768675
>he doesn't know about his dad's pussy

[Anonymous No.16769013]

>>16768685
stop shilling your channel, Adam!

[Anonymous No.16769023]

>>16768675
Men don't but when you become a father you develop a dad pussy that secretes pheromones to make your children submissive

[Anonymous No.16769061]

>>16768685
I can't stand that man.

[Anonymous No.16769072]

>>16768660
Because it tastes better. Granted if you use a sourdough you can get away with a shorter time. I get a lot of flavour in my crust just from an overnight fermentation with sourdough, although 23-48 hours still is better. If you don't ferment for long you get cardboard pizza crust.

[Anonymous No.16769099]

What the hell are you all talking about I let my dough rise for like an hour on the counter and use it and it works fine

[Anonymous No.16769119]

>>16768660
here's a secret. i once made pizza dough and accidentally left it on my countertop for over 5 (maybe7?) hours and it had the same smell and air bubbles as a 3 day fermentation in the fridge.

[Anonymous No.16769147]

>>16769013
>>16769061
oh you want some too?

[Anonymous No.16769339]

>>16768660
is it really that hard to make your dough a day before and leave it in your fridge overnight? it even makes the actual pizza making faster

[Anonymous No.16769382]

>>16769072
>If you don't ferment for long you get cardboard pizza crust.
This is false and you know it.

[Anonymous No.16769385]

>>16768660
If a recipe that tells you to do a 1+ day ferment in the fridge, just skip that and do the standard countertop rise-til-doubled. It'll be fine. The longer ferment develops better flavors in the dough, but it's honestly not that noticeable in a pizza. Great for artisan breads, though.

[Anonymous No.16769393]

>>16769385
Oh I forgot to actually answer the "why?" from the OP. I'd say it's because that style of cooking is trendy right now thanks to (in part) Brad Leone of It's Alive fame.

[Anonymous No.16769450]

>>16769385
the smell of fermented dough is like no other. smells like wine.

[Anonymous No.16769484]

>>16769450
smells like OP's dad's pussy

[Anonymous No.16770049]

zoomers are too lazy to knead, they're rather snead and fead

[Anonymous No.16770057]

>>16768660
>fermentation
What? I make the dough in the morning and use it at night

[Anonymous No.16770067]

>>16768660
Because people actually want to make a decent dough?

[Anonymous No.16770075]

>>16769099
>>16769099
No. It doesn't.

[Anonymous No.16770085]

>>16770067
Oh yes oh wise shartmerican please fly to Naples and tell these people your dominoes is REAL pizza dough

[Anonymous No.16770092]

>>16770075
You should learn how to cook. It's fun.

[Anonymous No.16770098]

>>16770085
No one cares about your tomato bread, Tony.

[Anonymous No.16770100]

>>16770075
Yeah it does. I usually make Detroit style per chef John's recipe. I'm sure a longer ferment is better in a lot of cases but I want pizza now most of the time

[Anonymous No.16770107]

>>16770098
Speak for yourself

[Anonymous No.16770114]

>>16770085
just got back from italy. there were all these annoying question mark blocks in my way and weird turtle things attacking me. fuck that place

[Anonymous No.16770118]

>>16768660
It's better.

[Anonymous No.16770123]

>>16769450
It's just ethanol.

[Anonymous No.16770125]

>>16770085
Imagine caring about what people in another country think about your preferred food

[Anonymous No.16770931]

>>16770107
thats the picture you decided to post? that looks absolutely terrible anon the tomato past is burnt

[Anonymous No.16771074]

>>16770931
>""""burnt""""
It's called caramelization, noob, guess you learned something new today.

[Anonymous No.16771094]

>>16770100
>but I want pizza now most of the time
Do you think people who ferment overnight are skipping dinner waiting for it?

[Anonymous No.16771109]

>>16771094
They're skipping the moment they crave pizza, sure. If you're planning a meal 24 hours ahead of time, you can do a fuckload better than pizza.

[Anonymous No.16771113]

>>16769061
It's the beady eyes for me.

[Anonymous No.16771147]

>>16771109
Some people can plan in advance and aren't bound by their immediate desires. Even if I fermented pizza dough on the same day it's probably something I'd plan a few days in advance since I cook all my meals. And fermenting pizza dough 24 hours in advance vs a few hours in advance takes the same amount of effort

[Anonymous No.16771565]

>>16770107
thats a pie not a pizza, it also looks gross.

[Anonymous No.16771628]

Traditionally a pizza dough uses very little yeast and has to rise for a long while because of it

[Anonymous No.16771639]

>>16770107
Jesus, that dough looks like a brick.