96hr. over fermented pizza dough

PK, do you think the dough was difficult to work because of the extremely long ferment? I suspect the dough became super extensible and lost elasticity. It stretched to easily...

Had you used SD, it is possible the acids could have built up over time and degraded the dough.

Nice video Will.  I’m still doing your SD pizza dough for our pizzas, we love the flavour of the crust.  I’ve been doing a 48-72 hour cold proof and have found that the 48 hour never has as good a crumb as the 72 hour, I was actually thinking that next time I would extend to 72-96 hours. When I do so I will report back on the outcome.  It is likely that I will find the same as you, that at 96 hours the dough may lose some of its elasticity.  On the other hand, the other thing I was going to test was the effect of adding the diastatic malt, so far I haven’t added any diastatic malt because I never had any when I first started making pizzas.  So perhaps I should test whether the addition of the diastatic malt might help the crumb of the 48 hour cold proofed dough before trying a longer proof.

Benny

Some of the tastiest pies I ever made were regular yeasted pies that were left-over blanks that sat around for a good 24-36 hours in 80F kitchen from the night (or even day) before.  At this point they become unworkable but since they already formed, just sauce them up and go from there.  The dough is fragile and puffy and weight of the sauce depresses the pie and leaves a rather high bubbly crust.  If left long enough they begin to taste of sourdough.  We used to do pan style so we'd have sometimes 30 blanks stacked to the point that sometimes you'd separate the pans and they'd risen so much they'd stick to the bottom of the pan above.  It was the ones that rose just shy of the pan right above it that were the real treasure.  With that in mind, just saying, it's good practice if you want over-fermented pies, to shape then then ferment from there ;)