Unpopular opinion: Your pizza dough needs a fridge day

I used to mix pizza dough and bake it right after. It always came out kind of tough and flat. Last time, I stuck it in the fridge for about 24 hours. I mean, idk, maybe it's just me but the crust was so much better. It got light and had those nice air pockets. If you rush this step, your pizza might be dense and sad. Giving it that extra time turned my usual fail into a win.

2 comments

2 Comments

hunt.ben7d ago

3 hours in the fridge can be enough sometimes.

michael_bennett117d ago

Learned this the hard way after years of making tough pizza. I used to think fridge time was a waste, but trying it changed my mind completely. The dough gets light and full of air pockets after a day cold. Even @hunt.ben is right that a few hours can work, but I find overnight makes the biggest difference. That slow rise lets the flavors grow and the texture improve. Now I never skip the fridge day, and my crust is always a win.