Why aging your pizza dough in the fridge creates superior, flavorful bread
In short: Adam Ragusea demonstrates a simple method for transforming basic dough into rustic pizza bread. By allowing the dough to age in the refrigerator for at least 24 hours, you unlock deeper flavors and textures that make this high-heat bake worth the wait.
The secret to this recipe lies in the maturation process. After kneading the dough until it is elastic enough to stretch thin without tearing, you divide it into four portions. Each ball is placed in a well-oiled bowl and refrigerated for a minimum of 24 hours, though it can remain there for up to a week. This cold fermentation period is essential for developing the character of the bread.
When ready to bake, the dough is stretched into an oval and seasoned with olive oil, garlic powder, salt, and pepper. The bread is then cooked directly on a pizza stone preheated to 550 F for 7 to 8 minutes. This high-temperature environment, ideally using a convection setting, ensures a perfectly browned crust.
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- Summary by Intellect · source: Pizza Bread (and the magic of old dough)
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