Re: Is thickness factor affected by long fermentation?

Quote from: londonbeetle on Today at 01:43:24 PMWhen making very thin pizza dough, does the thickness factor get influenced by a long ferment? If you typically use a long ferment for New York or Neapolitan style pizzas, can you apply the same technique to a very thin pizza dough? Would the gluten development be affected due to the combination of a thin dough and an extended fermentation period, meaning the gluten is more impacted when stretched very thin?

I have found that very thin crusts tend to perform better with short fermentation time. 

Unsure if I may be wrong.

Waiting for your insights!

Thanks