r/Outdoorpizzaoven

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.