We’re planning a big pizza night tomorrow, so I made dough today and stuck it in the fridge. I’ve heard 24‑hour cold ferment makes it taste better, but I’m worried it won’t rise enough. Anyone else run into this? Let me know how it went! thanks!
Pizza night prep
- Thread starter tr0stberg
- Start date
Sheryl
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- Joined
- Nov 25, 2025
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- 18
Hey @tr0stberg! I cold‑ferment my dough all the time. It doesn’t rise much in the fridge, but once you bring it to room temp before baking, it puffs beautifully. Makes backyard pizza nights taste way better!
