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Have you checked the temperature of your refrigerator in the area where you store the dough? Generally, if it's below 38 degrees F (3.3C), it will rise slower and above, and if it's above 42 degrees F (5.5C), it will rise faster. The closer the dough gets to 32F (0C) the slower will rise. It completely stops fermenting and rising at freezing temp, which is 32F and 0C.

Those that stack multiple bowls on top of each other, or some toward the front and others toward the back on the same shelf of the fridge that doesn't have great temperature regulation, often find that the dough bowl at the top of the stack, or toward the front, will rise faster than the dough bowl at the bottom of the stack, or toward the back.

If the arrangement of other items in the fridge constantly changes, and/or the door is open and closed frequently, that will also cause fermenting/rising issues as the fridge temp will be difficult to regulate as air circulation is important for temperature regulation.


1. I cold fermented for three days on my latest effort and the dough was still over fermented. Now that you are aware of this, what do you suggest?

2. How does a reduction in sugar help reduce the chance of overfermentation?
Newbie Topics / Re: Basil and olive oil
« Last post by Willthepizzamaker on Today at 02:47:53 AM »
I went to Japan a couple of months ago and ate at Seirinkan. The pizza is incredible. Something that amazed me was the fact that the pizza had basil flavor. it was a tomato+mozzarella+basil+olive oil flavor, super balanced. So I started to check videos and got the idea: use TONS of basil, under the cheese. Some may char, but most don't. And the flavor will be there. Also, this guy puts the oil before and it works.

So... I guess the answer is to do whatever you like the best. Cheers!

Here a pic from Seirinkan:

could you explain more detail on tomato flavor? Was super fresh bright? or was it more like concentrated flavor? olive oil is super strong? I know susumu san use pure olive oil. I'm surprised you actually felt olive oil flavor.
It looks cool and all, but a good reasonably priced chef's knife or mezzaluna would do just as well, I would think. But to each their own. I haven't even used a pizza cutter of this type for a while myself. My chef's knife works just fine. You don't even really need an especially sharp blade to cut through pizza, I don't think.
Pizza Ovens / Re: Gozney Dome???
« Last post by MrP on Today at 01:25:50 AM »
How do you feel about the size of it?

Certainly not as pretty, but it's all about the pizza! 😊
Saw this today. And then there is another thread here with the P134HA and an LCD display. Must be an upgraded model.

Pizza Ovens / Re: Effeuno Evolution: P134HA vs. P134H (Neapolitan Pizza)
« Last post by stiks47 on Yesterday at 11:53:53 PM »
How are we getting our hands on this in the USA?
Pizza Toppings / Re: Favorite Cupping Pepperoni?
« Last post by ARenko on Yesterday at 11:10:15 PM »
Vermont Smoke and Cure is the best of the few brands I've tried.
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by BinATX on Yesterday at 10:53:22 PM »
First attempt with the Nerd Chef 3/8 steel. So much to work on. Most importantly, I chickened out and put it on the third rack from the broiler instead of the second. Temp only got to a little over 500. Iíll give it another shot soon. The process really is the reward - that and watching my 2.5 year-old eat five slices.
Pizza Ovens / Re: Effeuno Evolution: P134HA vs. P134H (Neapolitan Pizza)
« Last post by DoouBall on Yesterday at 10:42:05 PM »
bifi, thank you so much for translating these! Fulvio sent me the videos but as I don't speak Italian, your translation is super helpful!

It seems to me that the pizzas in the P134HA came out more evenly, but a bit lighter browned. However, none of them have an overly burned or uneven look. The cheese came out a bit more rubbery looking, but it appears to have been chopped finer, so not sure if it's because of the oven.

The video is a bit blurry, but the P134H pizzas look a bit more browned, and a bit more charred, however, the charring seems less even and I would say some parts look more burned than charred, although this is of course, highly subjective.

I'm leaning towards P134HA, not only because it seems to create a more even bake, but also because when making taller styles of pizza such as Canotto, Pinsa and Teglia, it seems less likely to char the top. My pizza teacher Marco Fuso said he prefers his P134HA to his P134H because his primary style is canotto and he gets less burning on top with the P134HA.

What do you think?
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