Why the fridge is your secret weapon for better pizza dough.
Cold fermentation is the professional's secret. At fridge temperatures (4-7°C), yeast activity slows dramatically while enzymes continue breaking down starches and proteins.
24 hours is good. 48 hours is better. 72 hours is excellent for most doughs. Beyond that, the dough may become too acidic and lose structure.
The three variables that control fermentation. Understand how yeast amount, time, and temperature interact to produce perfect dough.
Cold fermentation slows yeast, boosts flavor, and gives you scheduling flexibility. Here is how to use your fridge like a pro.
Everything you need to know about making a 72-hour cold-fermented pizza dough that delivers exceptional flavor, texture, and digestibility.
Make Neapolitan Dough · 3d
Make Neapolitan DoughTips on pizza dough, fermentation, hydration, and modern pizza styles. Plus: get free access to the first RISE Pizza Handbook PDF.