Retarding fermentation in a cold environment is the controls the growth of the yeast and yields a less sour flavored product and helps glutens develop in the dough.  My favourite pizza joint Hot Italian I believe uses cold fermentation.  I was with Fabrizio on one of his many pizza missions before opening his restaurant in Sacramento.  We went from North Beach to Mission trying all types of pizzas.  He assured me that they all paled in comparison to his and he was right.  His crust as you can see in the photo is crispy, crunchy and yet chewy.  It’s the perfect crust and tops it off with the best ingredients.  Maybe it’s the Ferrari mixer, the imported flour or the 5,000 pound oven shipped from the homeland but it’s the best and well worth the drive across the bridge.

Since I don’t have a Ferrari mixer, italian flour or a real pizza oven, I’m going to try to make due with what I’ve got.  The rednecks out here like pepperoni so not going to use any fancy ingredients since they’ll be eating it all.  I’m going to play around all week with dough.  Hopefully someday, I’ll be able to make some amazing pizza as well!

**In conclusion, there really wasn’t much difference between the cold fermented and quick fermented dough besides the cold fermented bubbled and was a bit more crisp.  Then again I was lazy and didn’t try them side by side comparison since everyone had grown tired of eating pizza after a week of experiments.  Go to Hot Italian in Emeryville or Sac.

Cold Fermentation Dough

4 cups Bread Flour

2 1/4 Kosher Salt

1 tsp Yeast

2 tsp Sugar

12 oz Water

1.  Mix all the ingredients in a mixer stand with dough hook attachment on low.  Once dough has come together, allow dough to rest for ten minutes.  Then knead on low for ten minutes.  Dough should not stick to the bowl.  Add up to 1/2 cup of flour if dough is too tacky.  Transfer to a greased zip lock bag and store up to five days to ferment.

2.  Divide into six balls on a well floured surface.  Grease a tray and wrap well with plastic and allow to rise for 2 hours.

3.  Roll ball in flour and using a rolling pin, stretch.  (I can’t stretch or toss dough.)

4.  Spray both sides of dough and place on grill.  Flip once and add ingredients to pizza.