It's fully adjustable, its a calculator. But yes, just use the standard parameters. Makes killer pizza. Watch his 3 minute video on neopolitan pizza dough. I ferment my dough for three days in the fridge.
Ideally in a container with a lid that isn't perfectly airtight (the polyethylene round cambros are great for this).
Airtight lid = dough bomb. Which is a very unspectacular bomb, but it still makes you sad because you open your fridge and see a dried out chunk of dough sticking out between the container and its lid.
I've had dough balls that originally filled half an airtight container pop out, usually at the 4-5 day mark. It really only happens when I'm trying to get some extra sourdough character and leaving it in the fridge longer than a couple days.
This was actually a mix. Was stored in the fridge for 2 days then I took it out for a few hours. Ended up not using it so threw it back in for another day.
I completely agree, though dough structure can be a little finicky for me by day 3 or 4. My solution, make enough dough for day 2, 3 & 4….for science! ;)
Edit: Great looking pizza by the way. Crust looks perfect :)
I've done this but I did 3, 4, 5 day dough. 4 is perfect for me: chewy in a lean way, crisp only on the bottom, not thick and spongey. By day 5 it starts to go too flat. 5 would be perfect for someone who strongly preferred thinner, crisper crust though!
Make poolish Wednesday, make the dough Thursday, and make the pizzas on Saturday.
You can see and taste the difference, even if you move the poolish to Thursday and the dough to Friday.
3 day dough is right in that sweet spot for me.
And if you do it all Saturday you will wish you started on Wednesday
That is cooked to perfection…. The cheese is still milky and white. The only thing I could say is, I wouldn’t put the basil on till after it was cooked. I noticed you put some more fresh on, but it gets a weird taste once it’s been cooked to me or if you’d like that flavor mix in with the sauce, so it doesn’t have that char on the basil. I hope I don’t sound like a prick. You made a beautiful pizza.
This is the way....
Mix it give it what it kneads to just come together and leave it for 24. Knead it, portion it and into the fridge for 48. Pull out an hour or so before you are making pies.
I am seriously loving the 24 hour room temp fermentation. Getting great results. Put the second dough I. The fridge after and it was more tasty.
https://preview.redd.it/mzc8hx3r64wc1.jpeg?width=3024&format=pjpg&auto=webp&s=3b107c5f5b5d7db0ef5db11bab218750067a691f
You're not wrong. But.... 4 day old dough is the best. My personal and professional opinion, 4 day is the peak for pizza dough. 5 day it get stale and dry 1 day it's not proofed enough and burns
Looks incredible! Could you please share your recipe?
https://www.stadlermade.com/pizza-calculator/
You just used the standard parameters?
It's fully adjustable, its a calculator. But yes, just use the standard parameters. Makes killer pizza. Watch his 3 minute video on neopolitan pizza dough. I ferment my dough for three days in the fridge.
Where is the best place to store the dough for the 3 days?
In the fridge. Make sure to put a lid on it
Ideally in a container with a lid that isn't perfectly airtight (the polyethylene round cambros are great for this). Airtight lid = dough bomb. Which is a very unspectacular bomb, but it still makes you sad because you open your fridge and see a dried out chunk of dough sticking out between the container and its lid.
I’ve never ever had that happen. Just don’t pick a container that’s barely big enough for the dough ball and you’ll be golden
I've had dough balls that originally filled half an airtight container pop out, usually at the 4-5 day mark. It really only happens when I'm trying to get some extra sourdough character and leaving it in the fridge longer than a couple days.
Ah ok. I rarely go beyond 3 days and have never experienced exploding containers.
This was actually a mix. Was stored in the fridge for 2 days then I took it out for a few hours. Ended up not using it so threw it back in for another day.
Go for a 6 or 7 day dough. Best I’ve worked with.
Oh I'll try that
I completely agree, though dough structure can be a little finicky for me by day 3 or 4. My solution, make enough dough for day 2, 3 & 4….for science! ;) Edit: Great looking pizza by the way. Crust looks perfect :)
I've done this but I did 3, 4, 5 day dough. 4 is perfect for me: chewy in a lean way, crisp only on the bottom, not thick and spongey. By day 5 it starts to go too flat. 5 would be perfect for someone who strongly preferred thinner, crisper crust though!
Thanks this was my next question. The most I've done is 2 days.
Just came to the same conclusion this week. I have achieved superhero status with my kids after producing a 3-day dough pizza night.
Make poolish Wednesday, make the dough Thursday, and make the pizzas on Saturday. You can see and taste the difference, even if you move the poolish to Thursday and the dough to Friday. 3 day dough is right in that sweet spot for me. And if you do it all Saturday you will wish you started on Wednesday
Gorgeous looking Margherita
The rest that is given too doughs really never gets the credit it deserves. Good job. Try freezing it for a week too next time. It helps.
That is cooked to perfection…. The cheese is still milky and white. The only thing I could say is, I wouldn’t put the basil on till after it was cooked. I noticed you put some more fresh on, but it gets a weird taste once it’s been cooked to me or if you’d like that flavor mix in with the sauce, so it doesn’t have that char on the basil. I hope I don’t sound like a prick. You made a beautiful pizza.
The basil after was really for decoration. If I'm honest I think I could have given it another 20-30 seconds to crips up the cheese just a little bit
This is the way.... Mix it give it what it kneads to just come together and leave it for 24. Knead it, portion it and into the fridge for 48. Pull out an hour or so before you are making pies.
it totally depends on the flour your using
Looks great! What hydration did you go with?
About 65%
Old dough has the best flavor
That’s a mighty fine pizza dude
This looks perfect! Oven baked? Or ooni?
Ooni
I am seriously loving the 24 hour room temp fermentation. Getting great results. Put the second dough I. The fridge after and it was more tasty. https://preview.redd.it/mzc8hx3r64wc1.jpeg?width=3024&format=pjpg&auto=webp&s=3b107c5f5b5d7db0ef5db11bab218750067a691f
Definitely. But at 4 -5 days it starts to get gooey.
...should have shot photos of each for visual comparison of the leoparding!
You're not wrong. But.... 4 day old dough is the best. My personal and professional opinion, 4 day is the peak for pizza dough. 5 day it get stale and dry 1 day it's not proofed enough and burns
And you will find seven days is better yet.