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In this video, I try to discern the differences between pizza dough that has been cold fermented for 24 hours, 48 hours, and 72 hours. Cold fermentation is a technique used by many pizza masters use around the globe.
The dough recipe I am using is Kenji Lopez's Basic NY Style Pizza dough: www.seriouseats.com/recipes/2...
For a great explanation of cold fermentation, check out Stadler Made's KZbin video here: • How to cold ferment yo...
For more information on cold fermentation, and Kenji Lopez's own experiment, check out this article: slice.seriouseats.com/2010/09...