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By cold fermented, I mean it doesn’t rise quickly (2-3 hours) like most bread doughs. Or, for what is known as a cold ferment, let the dough rest inside of the refrigerator for 3-5 days. Cold ferment a large bit of dough and make a pizza each day to compare your results – then it’s just down to your preference. I’ve made this once before and it turned out really well. Now was time to do it without conversions. This is because the 72-hour approach is what ensures the amazing texture and richness of flavor – and both parameters are crucial to our idea of what good pizza is really about. Each day (including the first before it went in the fridge), I pulled out a 6-ounce chunk of it, formed it into a ball, allowed it to proof at 70 degrees for 2 hours, stretched it into a 10-inch disk, and baked it using our skillet/broiler Neapolitan method . Place the dough into an oiled bowl and cover with plastic wrap. To find out, I made a large batch of pizza dough and allowed it to cold-ferment in the fridge for 10 days. Over Proofing Be sure to keep it in the refrigerator to proof for long times. For what is known as primary bulk fermentation, let the dough rest at room temperature for 2 hours. Rolling it out with a rolling pin can produce an acceptable albeit flat pizza, and if you over work the dough it will simply stretch back like a rubber band (not to mention be tough to eat).Luckily I have the inside scoop on how to stretch the dough out for a pizza. First dough – a cold fermented pizza dough. 72-hour Pizza Dough : A Cold Version Baking Steel fans know that we’re all about the 72-hour pizza dough. Pizza dough can be tricky, let's face it. Rather you put the dough in the refrigerator and … Divide the dough into 6 equal pieces by weight to ensure accuracy. 72-Hour Pizza dough be tricky, let 's face it made this once before and turned... 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