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Rant: my pizza dough went from cement to actually good after one dumb change
For about 3 years I made pizza dough the same way, dump flour, yeast, salt and water in a bowl, knead it for 2 minutes, then bake it right away. Every single pie came out flat and dense, like a cracker that gave up. Then my buddy Marco in Jersey City watched me do it and just shook his head at me. He told me the dough needs to sit in the fridge for at least 24 hours, and I laughed at him. Tried it anyway, let it chill for 2 days, and the same exact recipe puffed up like a real pizzeria pie. Now I mix it Sunday and bake Tuesday, and my family asks for it twice a month. So what is the longest you all let your dough rest, and does it really make that big a difference?
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val86219h ago
Three years of cracker pizza and all it took was Marco giving you the side eye, huh? Wild how the laziest fix in the world, just shoving the bowl in the fridge and walking away, beats all that kneading you were doing. Mine goes 72 hours sometimes and the difference between day one and day three is honestly night and day, way easier to stretch too. Shorter cold rests like 24 hours still help, but if you can hold out longer the flavor gets deeper and the crust blisters up nice.
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