Your pizza dough can chill in the fridge for 3 to 5 days. That’s the golden window. After that, it starts to get a little weird—like an old roommate who never leaves.
But here’s the kicker: dough actually gets better with a little fridge time. The cold slows down the yeast, allowing flavors to develop into something magical. It’s like a spa day for gluten.
The science bit (without the boring parts)
Yeast is a living, breathing fungus. Yes, you eat fungus. Embrace it. When you refrigerate dough, the yeast goes into a slow, sleepy dance. This produces more complex acids and alcohols.
That’s where the sourdough-ish tang comes from. A 24-hour cold ferment makes your pizza taste like it came from a brick oven on a cobblestone street. A 72-hour ferment? You’re basically a Neapolitan ninja.
