Sure, you can put together pizza dough in a couple of hours. But if you want a really tasty crust, you need to give it more time — in the fridge.
Patience may be a virtue, but the digital age has all but killed it. Speed is the new patience. Everything must move faster and with more efficiency: computers, customer transactions, home deliveries, recipes, you name it. We live in the Instant Pot Era.
Even with such limited ingredients, the dough showed a significant range of flavor, depending on the fermentation.The dough above sat on the counter of a warm kitchen for two hours, often the minimum amount of time recommended for quick pizza dough. The problem with such uncontrolled fermentation is that the yeast leaves few sugars that can contribute to the flavor of the crust. When I baked this dough, the crust was as crackerlike as its two-hour cousin, with a tad more complexity, perhaps the result of whatever flavors had not been cooked off or fermented out of existence.All the finest bakers and pizza makers will tell you the same thing: To control and slow fermentation, refrigerate the dough.
When the 24-hour dough was baked, the undigested sugars gave the crust a natural sweetness — or more like an aftertaste of sweetness, far more subtle than the saccharine quality that added sugars or honey can sometimes impart to a dough. The residual sugar also helped brown the crust as those sugars caramelized in the oven, creating a pie appetizing to the eye and the taste buds.After 48 hours in the fridge, the dough has more than doubled in size, but it has not overflowed the bowl.
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