2-hour pizza dough test — much better than I expected
I wanted to see how far I could push a very short fermentation, so I tried a simple 2-hour dough.
75% hydration
10 g fresh yeast per kg of flour
27 g salt per kg
Room temp around 23°C
Final dough temp around 26–27°C
After mixing, I let the dough rest for about 10 minutes, then made 275–280 g dough balls without tightening them too much.
About 2 hours later: bake time.
Baked in a PizzaParty Emozione on a Saputo stone at around 400°C, for roughly 90 seconds.
The result honestly surprised me. Very soft dough, easy to stretch, good volume and a much better texture than I expected from such a short fermentation.
Definitely not the same profile as a long fermentation, but for a same-day pizza it worked surprisingly well.
Has anyone else here experimented with very short fermentation times?
Disclosure: PizzaParty provided me with the oven for testing. The test and opinions are my own.