{"id":8,"date":"2026-10-11T00:07:52","date_gmt":"2026-10-10T11:59:04","guid":{"rendered":"https:\/\/block.ltheme.com\/lt-pizzica\/why-we-ferment-our-dough-for-48-hours\/"},"modified":"2026-10-15T00:07:52","modified_gmt":"2026-10-15T00:07:52","slug":"why-we-ferment-our-dough-for-48-hours","status":"publish","type":"post","link":"https:\/\/block.ltheme.com\/lt-pizzica\/why-we-ferment-our-dough-for-48-hours\/","title":{"rendered":"Why we ferment our dough for 48 hours"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Our dough has only four ingredients: flour, water, salt and a little yeast. What makes the difference is the time we give it. After mixing, the dough rests in the fridge for about two days before it is stretched and baked.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What happens while the dough rests<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>More flavour.<\/strong> At fridge temperature the yeast works slowly. Enzymes in the flour have time to break starch down into simple sugars and to build the gentle, slightly tangy taste of a well-rested crust.<\/li>\n\n<li><strong>Better colour.<\/strong> Some of those sugars stay in the dough, so the crust browns and blisters nicely in a hot oven.<\/li>\n\n<li><strong>Easier to stretch.<\/strong> Over time the gluten network relaxes. The dough stretches by hand without springing back, so we never need a rolling pin.<\/li>\n\n<li><strong>A lighter edge.<\/strong> Slow fermentation fills the dough with small gas bubbles that puff up in the oven and give the crust its airy, open texture.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Why not just use more yeast?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">More yeast and a warm room will make dough rise in an hour or two, but the taste is flatter and the crust is often bready and dense. A slow, cold rest gives the dough time to develop flavour that a quick rise cannot.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Trying it at home<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Use a little less yeast than your usual recipe and keep the dough covered in the fridge for 24 to 72 hours.<\/li>\n\n<li>Take it out one to two hours before baking so it comes back to room temperature.<\/li>\n\n<li>Stretch it gently with your fingers, starting in the middle and leaving the edge alone.<\/li>\n\n<li>Bake on a preheated pizza stone or steel at the highest temperature your oven allows.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Prefer to leave the waiting to us? Our dough is ready every day, and every pizza is stretched to order.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Flour, water, salt and yeast, plus one ingredient you cannot buy: time. Here is what a slow, cold rest does for a pizza crust.<\/p>\n","protected":false},"author":0,"featured_media":22,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/posts\/8","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/comments?post=8"}],"version-history":[{"count":1,"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/posts\/8\/revisions"}],"predecessor-version":[{"id":41,"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/posts\/8\/revisions\/41"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/media\/22"}],"wp:attachment":[{"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/media?parent=8"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/categories?post=8"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/block.ltheme.com\/lt-pizzica\/wp-json\/wp\/v2\/tags?post=8"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}