Tony uses a cold rise for Neapolitan dough.
Here's a quote from Anthony (bold mine):
So... first of all, the 'single best' non garage crust you've ever had utilized refrigerated dough?!
Secondly, you're going to point aspiring students towards a guy that refrigerates baker's yeast dough OVER a guy that never refrigerates naturally leavened dough?
That was 4 years ago. Do you think it's at all possible that he's learned a thing or two about natural leavening during that time? All due respect, how much did you know you about starters back then?
Despite these very good points, I'm going to stick with my position, and I'm going to stress that as I noted in my original post, I'm not recommending that anyone go to either for lessons.
Yep, as ironic as it is, the single best non-garage crust I've ever had apparently was made with refrigerated dough. I guess I'm going to have to re-think my theory that cold may affect the mechanical development of baker's yeast dough. It is what it is. Of course, that also means the best crust I've ever had was RT
. I didn't know much of anything about his dough before watching that video. 1.1% salt surprises me a bit. He says other things in there that I don't agree with as well, FWIW.
Also note that I wrote "the single best crust I've ever tasted that did not come from my oven," not "the single best pizza I've ever tasted that did not come from my oven." That distinction goes to Luzzo's (perhaps equally ironic though as they have a coal oven." (n.b. the second time I ate there was good, but not anywhere near as good as the first).
You're going to point aspiring students towards a guy that refrigerates baker's yeast dough OVER a guy that never refrigerates naturally leavened dough?
Again, I'm not pointing anyone towards anything. But between the direct method and 25% leavin, I got to go with what I believe is better method. UPN pizza is a bit bready, and I have to believe this is a big part of the reason.
Has his method changed much since I was there? I doubt it. He says as much doesn't he? Marlon took the picture below two years ago at UPNSF. http://www.pizzamaking.com/forum/index.php?topic=11868.msg193452#msg193452
That's bready NP. You're right that I didn't know much about starters back then. The Exif on the pics I took said 4/23/09 - so about a month before I joined here. I'm not sure what that has to do with this discussion. Maybe if we were having this discussion back then it would be relevant. I had taste buds back then.