Same-day vs. Cold-Fermented Pizza Dough – Any Real Benefits
I've successfully made 2- and 3-day cold-fermented poolish pizza dough before. Today, I made pizzas using a same-day dough that took me about 5 hours, and the feedback I received was just as positive as for the multi-day cold-fermented pizzas.
What should be the main advantages of cold-fermented dough compared to same-day dough? Am I missing something, or is it just a matter of preference?
I've successfully made 2- and 3-day cold-fermented poolish pizza dough before. Today, I made pizzas using a same-day dough that took me about 5 hours, and the feedback I received was just as positive as for the multi-day cold-fermented pizzas.
What should be the main advantages of cold-fermented dough compared to same-day dough? Am I missing something, or is it just a matter of preference?