Cold fermentation 🥶
Most professional kitchens cold ferment their dough to improve the shelf-life of pizza bases. But what does the temperature of your cold ferment actually mean for your dough?
⏰ Cold fermentation slows the rise time of pizza dough, allowing the flavours to fully develop as well as retain its natural sugar levels, resulting in a more complex and tasty cornicione
🌾 The slower time allows more gluten to develop, creating a more puffy, pillowy crust
🍕 Some studies suggest cold ferments enhance a dough's nutritional value and digestibility, as the the starch and protein are broken down more gradually
Looking to enhance your pizza dough production? Why not call our knowledgable Sales Team to chat about our range of @molino.dallagiovanna flour and get deep on the techniques of pizza dough 📞
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