Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.

Quote from: TXCraig1 on January 16, 2025, 06:51:44 AMCold fermentation works great for sourdough bread but not so well for pizza.

I treat it similar to a bread dough, first it proofs in a large bowl, once shaped I’ll let it raise a bit, then it goes to the fridge. I don’t know what you mean exactly, but this works pretty good for me, no problems with the oven spring, the taste is also good. It might work differently that with yeast, I’ve never really used yeast. I’m also nowhere near a pro level, pizza is a new passion for me.
I’m adding some pictures of my sourdough bread