I am well aware that a same day pizza dough does not produce the same flavor profile as a 24-72 cold ferment. For experimental purposes only, I went ahead and did a same day dough recipe. Turned out okay. My sauce, cheese and seasonings however tasted fantastic so Iโm happy about that. Moving forward, I will never use a same day dough recipe ever again lol, for obvious reasons. This wasnโt terrible, but def not the best pie Iโve had. You of course note the poor digestion as well from the lack of a cold ferment. Side note- had a really hard time getting the crust to brown on this one. Iโm sure someone knows why, Iโm assuming itโs bc the yeast didnโt have time to do its thing with the sugars in the dough naturally.
6.2/10 for me on this pie.
by PA-Seeee
1 Comment
It’s so hard to want to eat same day dough
Best I can do is pan pizza but even that I like to have an overnight RT one that gets puffy and bubbly as hell. And the pan gives it enough flavor to make up for what the dough itself lacks
People always ask me why my dough tastes good. Well then I find out they make shit and cook it a few hours later. No kidding