Why Should Pizza Dough go in the Fridge?
Pizza dough should be placed in the fridge to block the yeast's effects and give time to the enzymes to act on the sugars. This way, the bough can mature: here's what it means.
We often read online that it's advisable to put the pizza dough in the fridge after letting it rise at room temperature. Why is it important to do this operation? It's all a matter of maturation and leavening. Doing this step is important to obtain a slow fermentation, which brings a more complex and pleasant flavor. Our advice is to keep the dough at room temperature for a few hours and then place it in the fridge wrapped in cling film. Remember that once in the fridge the dough can be stored up to two weeks but this does not mean that you have to: choose based on the type of flour used and based on the type of product you want to prepare. If you intend to keep it all this time we recommend freezing it directly in the freezer. But why is this transition to the cold so important? Let's see together why pizza dough should be put in the refrigerator.
Maturation and leavening
We said that maturation and leavening are two different processes that must coincide to obtain the best product possible. To keep it short, leavening is that moment in which yeasts eat sugars and develop carbon dioxide. It is a process that we can also see with our own eyes: the dough grows. Maturation, on the other hand, is the set of microbiological processes that allows enzymes to break down complex sugars into simple sugars.
Maturation occurs regardless of our will, it's a natural process, but we can manage it by significantly lowering the temperature of the dough. If we give the dough the right rest we will have a better pizza. In fact, the cold inhibits the yeast, slows down its work and gives all the time necessary for the enzymes to work comfortably.
At this point you may be wondering how long the dough has to mature and how long we should leave the dough in the fridge. Unfortunately there is not a specific answer to this question because there is no rule that applies to everything. It depends on the type of flour, the dough's hydration, and the temperature chosen for the appliance. In some cases, we can have a good result after 2 hours, but in others it might take 24, 48 or up to 72 hours. It is important to know what we want to do, before putting the dough in the fridge, as to not be disappointed with the final result.
How Long Should the Pizza Dough Stay in the Fridge?
Every perishable food item has a recommended window of time for freshness, use, and desired taste. Pizza is no different. Generally, pizza dough stored in a refrigerator can keep for about three to five days. If frozen, then that window is extended to three months.
