Can anyone provide tips and recomendations to prevent the pizza to acidify too much?
I baked a pizza and it tasted very alcoholic. I prepared it with fresh yeast and let it ferment in the fridge for 1 or 2 days, after which it tasted too sour and full of alcohol.
I donīt know exactly what happened, maybe I use too much yeast and let it ferment too long at cool temperatures.
Thatīs why I want to ask all the experts about all the tips and recommendations you can provide that prevents a pizza dough for becoming too sour and too alcoholic.
I want tips about this:
1. How can yeast and pre-ferments (like starters, poolish, biga, etc) affect sourness and acidity?
2. What role plays the fermentation time in the acidification of the dough?
3. How can temperature affect sourness?
4. Any other factor that affects acidification/sourness (other ingredients, kneading, etc)
You are welcome to share any insights, tips and recomendations to prevent exagerated acidification/sourness of the dough.
At the end, I think the worst thing that can happen when baking pizza is that it becomes so sour that it canīt be eaten.
Thanks for your help!