In short: You should be aging your pizza dough.
I do it every time I make pizza now and I havent looked back.
Homemade pizza makes for a fun, shareable family dinner, but I actually love making personalpizzas for lunch.
Ill buy a pound of pizza dough from Trader Joes or Shoprite and cut it into four equal parts.
That’s four days in a row of personal pizza.
As the dough aged, I noticed a change.
With each subsequent day, the texture of the crust would improve.
Plus, the crust would be more flavorful.
This extra time gives the yeast time to eat and release carbon dioxide to make those lovely air pockets.
My favorite thing about pizzeria pizza is when those gigantic air bubbles blossom around the pie.
The first day is to thaw the dough, so its more like Day 0.
Add 48 to 72 hours of additional time in the fridge for the dough to ferment.
you’re able to see the difference in the picture.
There are tons of air bubbles on the aged dough, visible against the plastic.
If you make your own pizza dough, mix the recipe as usual.
Put it in the fridge for 48 to 72 hours.
You shall be rewarded.
