I wanted to see how our 100 percent hydrated pizza performed with a pause in the process. I let the dough rise and I folded it twice. I put the dough into an oiled pizza pan and refrigerated it overnight. The following morning, I pulled the dough out of the refrigerator. I gently stretched the dough to fill the bottom of the pan. I let the dough rise for 3 hours. I topped the dough and baked it for 20 minutes at 500°F.
Was the dough noticeably different than the non-refrigerated dough? No. But it was easier to stretch when cold.
Was there a flavor difference? Not one I could discern from memory. Perhaps side by side.
Was one process better than the other? No, they both had their merits. The immediate one-day dough gave us pizza in one day. The overnight dough gave us pizza at a specific time with some advance planning.
I believe now we can try a two-day cold dough ferment to experience how it behaves and tastes.
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