I
conducted a little experiment with pizza dough. I made some batches of dough and let them rise in different conditions for different times.
My oven only goes up to 250 C so I had to pre-bake the crust on two of them after some t&a.
1 Hour rising time in room temp.
The pie was blond as shit. Dough had no taste and texture was off. boo
24 Hour cold ferment (refrigerated)
Good texture, more flavour, crispy after pre-bake and flip midway through.
62 Hour cold ferment (refrigerated)
Best one of the three, the dough was super tasty and nicely crispcrisp. would rec.