Cold Fermentation Question

[rob5589]

So I used to work in a pizzeria where after the dough was made, we would weigh it out, roll it, leave it on the counter for 1 hr, then into the fridge for 48-72 hrs.

I also seen many people make the dough, fridge for 48-72 hours, and THEN divide it up into dough balls, leave it room temp for a few hours until making a pizza.

My question is, are there any benefits of doing one way vs the other? Not sure if this has been asked already. I'm new to this website.

[Pizza_Not_War]

Bulk ferment takes less space in fridge and allows me the option of size change 2-3 hours before bake.

[Pete-zza]

So I used to work in a pizzeria where after the dough was made, we would weigh it out, roll it, leave it on the counter for 1 hr, then into the fridge for 48-72 hrs.

I also seen many people make the dough, fridge for 48-72 hours, and THEN divide it up into dough balls, leave it room temp for a few hours until making a pizza.

My question is, are there any benefits of doing one way vs the other? Not sure if this has been asked already. I'm new to this website.

rob5589,

You may want to take a look at this post, at Reply 1 at:

https://www.pizzamaking.com/forum/index.php?topic=69410.msg668823#msg668823

Peter