Have you ever wondered why some pizzas hit that sweet spot of crispy, chewy, and deep flavor? The truth is the dough fermentation process, more specifically, cold fermentation.
While some pizzerias have a dough ready in a few hours, others have dough resting and developing flavor for days.
In this blog, we’ll dive into the science behind cold fermentation, why it makes a difference, and how it impacts the pizza you love. Whether you’re a pizza enthusiast or an aspiring home baker, understanding this crucial process will forever change how you think about pizza.
What Is Cold Fermentation?
Fermentation is a natural process performed by yeast through which the yeast digests the sugars contained in the flour, producing gas, which makes the dough rise. Fermentation is the fundamental biological reaction that drives bread, beer, wine, and, of course, pizza dough.
Cold fermentation is allowed to occur as well, but more slowly, by refrigeration. Cold fermentation allows this to happen over 24-72 hours instead of a few hours at room temperature.
Most dough using the slow-rise pizza dough methodology is not a trend; it is good baking practice, as it makes quality its primary concern, instead of convenience. Allowing the fermentation process to take place over several days rather than hours introduces complexity and nuance into the pizza dough fermentation process.
The benefits speak for themselves; you get a more delicious, airy, and more digestible pizza crust than you would if you used a faster rise dough.
Why Cold Fermentation Makes Pizza Better
The enchantment of cold fermentation is precisely that it takes basic ingredients and transcends them into something memorable. The extended fermentation allows enzymes to break down the proteins and starches found in flour creating a robust, deep taste profile not easily obtainable using quick-rise methods.
This slow reaction of enzymes creates natural umami (one of the five tastes) that gives food that deeply satisfying quality. When you use cold-fermented dough, it is as if you are tasting different and complex notes of flavor with each bite of pizza. Food experiences are all about memories.
And finally, the slow process of using cold fermentation significantly lowers or may lessen the amount of salt and sugar we often need to add to the dough. Great pizza dough flavor is derived from natural fermentation, not added ingredients. The flavor that pizza lovers love most comes from time, not shortcuts.
The umami you find in pizza dough created by cold fermentation is quite similar to the robust flavor that can be found in aged cheeses or sauces that simmer for hours on the stovetop. This speaks to the power of time, so simple ingredients can form amazing food experiences.
Improves Dough Texture and Structure
In addition to flavor, cold fermentation greatly enhances pizza dough’s physical qualities. The slow, cold fermentation improves gluten structure, producing more gluten strength/elasticity.
A better gluten structure gives that chewy quality that all great pizzas feature—an airy and light center with a crisp outer crust. The dough will be more extensible, plus stronger, meaning it is easier to shape and maintains more of its shape while baking.
Pizzas made with cold fermented dough have those great bubbles in the crust—the primary indicator of great gluten development and the development of airy pizza crust. The bubbles form varying textures with the dough crust from cracker-crisp to pillowy soft in context and balance.
The best texture of a pizza dough is achieved with this careful balance of tenderness and strength that only comes from intentional fermentation. With slow fermentation, a gluten framework becomes more organized and filtered, providing a better eating experience that is unmistakably felt after the first bite.
Creates a More Digestible Crust
One often overlooked benefit of cold fermentation is improved digestibility. During the extended fermentation period, beneficial bacteria pre-digest some of the complex carbohydrates and proteins in the flour, breaking them down into simpler compounds.
This pre-digestion process makes the easy-to-digest pizza dough gentler on your stomach. Many people who experience discomfort after eating pizza find that properly fermented crusts cause significantly less bloating and heaviness.
Additionally, since cold fermentation allows for more flavor development naturally, less yeast is needed in the recipe. This reduction in yeast can further improve digestibility for those sensitive to it.
Perhaps most surprisingly, many people with mild gluten sensitivities find cold-fermented dough easier to tolerate. The long fermentation process partially breaks down gluten proteins, making this gut-friendly pizza option accessible to a wider audience.
Gives the Dough a Better Rise and Shape
Using cold fermentation, a slower, more controlled environment creates more stable air pockets in the dough. Which will yield an even rise and extraordinary oven spring after it’s baked. The fluffy pizza crust, which can be eaten while hot and still holds the toppings.
Cold fermented dough retains the delicate internal structure while developing a robust outer crust. The dough of perfect pizza, as paradoxical as it sounds, is simultaneously tender and strong, and is true fermentation.
When it’s shaped and baked, cold fermented dough shows off the absolute best pizza rise characteristics. It expands beautifully in the oven, creating distinct layers of texture from bottom to top. With slower fermentation, the dough has completely relaxed, and thus allows the dough to stretch without springing back.
Professional pizzaiolos know that the usability of dough while in a “cold-rise” fermentation state is priceless. The dough becomes a culinary expression of craftsmanship rather than simply a vehicle for toppings.
How Manny & Olga’s Uses Cold Fermentation for a Superior Pizza
At Manny & Olga’s Pizza, we understand that great pizza starts with great dough. We employ a cold fermentation process to ensure the best flavor and texture in every pie we serve.
We typically maintain dedicated dough rooms set to specific temperatures and humidity levels, allowing for precise control over the fermentation process. Our dough undergoes a carefully monitored cold fermentation process that might last anywhere from 24 hours to an entire week.
This commitment to quality is what makes truly exceptional pizza stand out from the rest. When restaurants take the time to properly ferment their dough, customers can taste the difference, whether they can identify the technique by name or not.
Whether you’re craving a classic cheese pizza or a loaded specialty pie, carefully fermented dough enhances every slice by providing the perfect foundation for toppings. The complex flavors in the crust complement rather than compete with other ingredients.
The Perfect Pizza Dough Takes Time
Cold fermentation is the missing ingredient in the masterpiece of a flavorful, airy-textured crust that transforms pizza from mere food convenience into a food experience.
Crafting pizza with this method really establishes a connection between bakers of thousands of years ago and us today, whilst employing a modern understanding of food science. So next time you savor the experience of truly great pizza, just remember, the best things in life (and pizza) take time!
Ready to taste the difference? Order a pizza from Manny & Olga’s today and experience the magic of perfectly fermented dough!