Here’s the fun part: why would you even want to keep dough in the fridge for days? Because cold fermentation is a cheat code. The yeasts and bacteria munch on the flour slowly, creating complex sugars and acids. The result? A crust that’s crispy on the outside, chewy on the inside, with a flavor that tastes like you went to Italy.
It’s not just about patience, it’s about evolution. Fresh dough is like a teenager—loud, quick, and a little flat. Cold-fermented dough is like a retired professor—deep, thoughtful, and full of character. You want the professor on your pizza night.
