Since I had a chance to do a three day cold ferment for the boardwalk style dough I wondered if the taste of the crust would be a lot better. I normally do a one day cold ferment for my dough balls at market. I also was curious if the dough balls that had fermented more in the deli case would give a better taste in the crust since they looked more fermented than the doughs that were kept in the pizza prep fridge.
The dough balls that were in the deli case until Monday (then transferred to the pizza prep fridge because they looked like they were fermenting faster) needed shaped before they were opened because as soon as they were floured, put on the marble slab and pushed on a little, the bubbles of fermentation did make them a little more difficult to start opening. Once they were shaped and some fermentation bubbles were pushed out they opened easily.
Steve and I tasted a slice of the pizza made with the higher fermented dough balls to see if the flavor of the crust was better, or if the pizza was better in any way from the longer fermentation time of 3 days. We really could not notice much of any difference in the flavor of the crust from my normal one day cold fermentation. Only a little better flavor was notice and we decided if we really were not looking for a better flavor in the crust we probably really would not have noticed that. The only other difference was the rim crust seemed to blister better from the three day cold ferment.
I know I didn't do any other tests on the doughs that were made Saturday to see if a different formulation might have made any differences in the taste of the crust, but it now makes me wonder why the crusts tasted very similar to the one day cold fermented doughs.