Let's keep in mind that "better" is subjective to the end user (eater).
Quote from: TXCraig1 on Yesterday at 02:39:47 PM
I don't understand what the allure of cold fermenting is unless it is just about scheduling.
I agree as well.
Some have mentioned before that commercial operations use a walk-in temp that is in the 40's instead of the 30's that your fridge is likely set at.
I can't speak for every bakery, but at the time I was working in one, that is exactly correct John. The walk-in temp was kept in the mid-40s
I don't personally employ a cold-retard period for my round pizzas. Although I have at times needed to pop a doughball or two in the fridge when personal schedules go kapput and I need to slow things down for a couple of hours.
My square pizzas I have always cold fermented (all of my pizzas, round and square, are sourdough leavened with no additional bakers yeast added) for the very reasons Bill and Craig mentioned....scheduling and convenience. It's nice to know I can make a pizza at any point of a three day period during a busy work week and retardation allows me that convenience. My square is my worknight pizza.
As others have mentioned, there is indeed a difference in texture as the dough retards for more than 48-60 hours and it does get tougher past that point, but the pan pizza format with olive oil added in the pan while cooking mitigates the impact of that anyway.
John, in those square pizzas, my culture tends to perform best if I allow the dough to rest at room temperature for 90 minutes after mixing. After that point I put it in the fridge and take it out 4-6 hours before I need to bake.
Granted, the format is difference in a square pizza, but the recipe is not too far off the mark (no added oil in the dough, just flour, salt, water and starter). I've rarely encountered a problem with oven spring with such pizzas. The pic is from six different batches of my square, at various hydrations (and at various degrees of success of pegging the bake
) and I generally get good oven spring.
The success in spring is also highly reliant on how active my starter is when mixing the dough. --K