Very interesting. I have 2 dough balls that have been in the back of my fridge, in separate airtight containers, for over a year now. I can see they have not gone mouldy but, other than that, I haven't looked at them - not even opened the lid. It started as an experiment to see if left over dough balls would last a week or so, then I forgot them and they've now just turned into those boxes at the back of teh fridge. I'm a bit scared to open them now!
When I put Napoletana dough in the fridge its because i got stuck and could not use it. i must remember at which stage i stored it. Then when I take it out I know where i was with the fermentation process. There is something about the cold air that doesn't treat the Napoletana dough so well. It comes out differently than what i intended originally, but it gives me pizza and I do not want to throw it out. AVPN rules do not allow cold fermentation.
Hey, I think you're right about the cold fermentation. I was conflating the information from "La Pizza Napoletana" with the "Disciplinare". Thanks for calling that out! If you know you are going to use cold fermentation, you have to be sure you are using a strong flour or it doesn't work so well. I generally do not use cold fermentation but, when you're in a pinch, it can be done and make good pizza.
Hmm…I have basically exclusively done a 48-72 bulk ferment in the fridge. Then I ball them up and let sit at room temp for a few hours before cooking. Maybe I need to try the other way now…🤔🤔🤔
I used to do it that way, too. However, I would say my best dough is when I don't use cold fermentation at all. I use the AVPN recipe and just make the dough late the evening before. I don't really make canotto-style that much but I pretty much have to use cold fermentation with high hydration to make that work.
Very interesting. I have 2 dough balls that have been in the back of my fridge, in separate airtight containers, for over a year now. I can see they have not gone mouldy but, other than that, I haven't looked at them - not even opened the lid. It started as an experiment to see if left over dough balls would last a week or so, then I forgot them and they've now just turned into those boxes at the back of teh fridge. I'm a bit scared to open them now!
Uh... no offense but I won't be running over to cook pizza with year-old-dough! I do want to hear how the experiment goes, though.
When I put Napoletana dough in the fridge its because i got stuck and could not use it. i must remember at which stage i stored it. Then when I take it out I know where i was with the fermentation process. There is something about the cold air that doesn't treat the Napoletana dough so well. It comes out differently than what i intended originally, but it gives me pizza and I do not want to throw it out. AVPN rules do not allow cold fermentation.
Hey, I think you're right about the cold fermentation. I was conflating the information from "La Pizza Napoletana" with the "Disciplinare". Thanks for calling that out!
If you know you are going to use cold fermentation, you have to be sure you are using a strong flour or it doesn't work so well.
I generally do not use cold fermentation but, when you're in a pinch, it can be done and make good pizza.
Hmm…I have basically exclusively done a 48-72 bulk ferment in the fridge. Then I ball them up and let sit at room temp for a few hours before cooking.
Maybe I need to try the other way now…🤔🤔🤔
I used to do it that way, too. However, I would say my best dough is when I don't use cold fermentation at all. I use the AVPN recipe and just make the dough late the evening before. I don't really make canotto-style that much but I pretty much have to use cold fermentation with high hydration to make that work.