24 hours Vs 48 Hours room Temperature Sourdough pizzas, Let see the different

[@xmas4203]

Thank you, Massimo! Great test. I liked the look of the 48 hour crumb and color. The 24 hour was more uniform and shaped better. Maybe because you normally work with 24 hour dough.
I don't have a pizza business, so I cold ferment for 24, 48, 72 hours with very little yeast. I like the taste of 72 hour cold fermented dough. And more digestible. Any dough ball not used after 72 hours, I re-ball in 50 gram balls and freeze for dinner rolls a different day.

[@TheIdeaMan144]

Very, very helpful information, as always! Thanks!

[@Christinecooking451]

Good day,Master Massimo thank you so much for explaining this,I need this teaching so much,your amazing with the pizza's.😊

[@jennifertang270]

Thanks for sharing masters, i learned alot from your video's..❤❤

[@outoftheblue4710]

I prefer the look of the 48 hours but for a business I think 12 hours is the safe way to go to allow you to make pizza faster.
I like your colour coded cutters.

[@itastal01]

48 hour looks so much better for me this is how i make my pizzas with the 48hour fermentation ❤ love your channel grazie massimo ❤

[@nobbymorph]

Grazie Massimo, they both look awesome to me... Yum Yum!

[@Abc-we4ry]

Good job mate…like always…awesome content…love it!!!!

[@ucrainadascoprireecucinait4187]

Per me 48 piu' digeribile, bel video, bravo Massimo

[@lh9135]

The 48h pizza was at the bottom of the Owen and the 24h pizza at the entrance. It is not the same conditions for cooking them.
We don’t know the « w » of the Flour for such an experience nether the quantity of yeast nether the temperature of maturation dough.
It is difficult to have an opinion about your expérience, but thank you to do It.
A friend of mine, Fabrizio, does the maturation dough at very low température (near 0°c). And after 5 to 10 days he has a dough with an incredible taste and easy to use and very digest (no more yeast).

[@dominicgorham1703]

Thanks Massimo, great video as always!
Would you ever do a video regards ingredients planning, how much quanity you estimat e per pizza for various toppings / sauce / cheese etc....?

[@massimonocerino]

I will try

[@sabajettoshi7040]

nothing beat the 48 hour fermentation for taste and cryspinnes.

[@garyjohnson9196]

Thank you for breaking your fast to teach us - what is the size of the pizza when placed in the box out of the oven Massimo?

[@massimonocerino]

10 inches

[@Mic_the_great]

Hallo Massimo very good video again. You said you are fasting, witch kind of fasting you make? Do not eat anything that day or only not milk products and meat?

[@massimonocerino]

Intermittent fasting

[@judichristopher4604]

EXCELLENT VIDEO
"Bravo"
What State do you do this in?

[@johelcruz8466]

greettings, it is possible with a flour reinforced with chickpea flour and lemon juice to achieve a fermentation of 24 hours in the refrigerator, then 2 hours in room tempetraure , makes the ball and use in 10 hr.

[@massimonocerino]

Yes should be fine

[@johelcruz8466]

@@massimonocerino thanks, i will try

[@PicSta]

I think it's not much difference in taste if you ferment your dough 24h or 48h. If the plan is to go 48h, then you will consider a cold fermentation after an hour of room temp. An important role plays the amount of yeast you're using while you let it ferment. For example, if you half the amount of yeast, but let it ferment for 48h instead of your usual 24h, the dough won't be too leavened.
Just by guessing, Massimo, your 48h dough looks a little too leavened. Maybe a re-balling a couple of hours ago would have been easier to compare. Perhaps you wanted to show this exact difference.

[@greglee1585]

Interesting video Massimo! I now understand why my 48 hr dough and even 72 hour dough becomes very weak! Does a 48 hr fermentation in the refrigerator make a difference with the gluten becoming weaker? What is the zip code of your new market? Heading over in a few weeks and hoping the timing works out for a visit

[@PicSta]

The time in total is not the problem, it's the amount of yeast, where you ferment it. 48h fermenting works super fine, if you make the dough, let it rest 1h at room temp and then put dough in the fridge for cold fermentation. A question what you should ask before, when you want the dough at the perfect peak of fermentation, as this means bulk fermentation first or make balls before putting them into the fridge. Only make sure before use, let the dough balls at room temp for at least 2-3 hours.
In case you shape the balls the other day, then I would take out the dough (wait 2h) then make the balls and let them rise outside until you need them. All the variations have an impact on the result of your pizza.

[@judichristopher4604]

@@PicSta
EXACTLY...

[@Christinecooking451]

For me the 24 hours pizza is best.❤

[@grandpachas1267]

I confuss myself often....my wife calls that "goofy"!

[@robertfarrell3175]

🍕🍕🍕

[@braddixon3338]

How long do you typically have to run your oven before it's up to temp? For the doughs, I've settled on a direct dough that has a total fermentation time of around 10 hours. I'm not using a sourdough starter like you, so it rises faster.

[@massimonocerino]

Oven takes 2 hours to reach temperature.

[@zsoltminksz7663]

Thank you. If the temperature is 22 degrees, what percentage of sourdough should be used compared to flour. So far, it has always over leavened your recipe within 24 hours.

[@massimonocerino]

Yes if temperature it's 22 degrees you may keep 10% of starter for a 1 kilo

[@teaacustardcream2868]

@@massimonocerinoHi Massimo, is there any particular guides or references as to how long to ferment for and how much starter to use depending on the climate, temp humidity etc?

[@user-yc7be9me3h]

Ciao Massimo! How do you manage the dough in UK summer when it‘s above 23 degrees? Still Room Temperature and less ferment time?

[@massimonocerino]

I use high gluten flour and less starter

[@massimonocerino]

I do the dough in the evening for next day lunch markets and I living the dough outside the house in the night

[@user-yc7be9me3h]

That‘s great, many thanks for your reply. I look forward to visit you at your market soon 🍕🔥

[@teaacustardcream2868]

@@massimonocerinohi is there certain parameters that you adhere to in that case i.e do you do a lower hydration 60% is that case or does the hydration stay the same? Thanks

[@user-og1ke2vv5q]

내 경험으로는 오래된 도우일수록 스트레칭이 어렵다. 균일한 두께로 펴지기 어렵고 구멍 나기 쉽다. 수분이 쉽게 빠져 나와서 토핑하는 동안 금방 도우가 축축해진다. 맛이나 식감은 비슷한 것 같다. 감사합니다.

[@massimonocerino]

My friend I don't understand I think you are Korean

[@judichristopher4604]

Question:
Both of these doughs were NOT Refrigerated?

[@massimonocerino]

Correct

[@judichristopher4604]

@@massimonocerino
Thank you

[@immortanjoe6432]

What kind of flour is it

[@massimonocerino]

2 flour 00 and 0 W 350

[@JOXperience]

Are you using drained mozzarella or maybe a different cheese?

[@massimonocerino]

Mozzarella

[@Nn-uh2kb]

48 hour rim looked much better

[@timeout9851]

What’s your normal fermentation time for your pop up pizza stall?

[@massimonocerino]

24 hours normally

[@gideonshalchon9226]

Amico, vi chiedo la ricetta della pizza napoletana con impasto Caputo, grazie

[@massimonocerino]

Ho un video con caputo nuvola

[@gideonshalchon9226]

amico come stai So che hai molti video, c'è di tutto sul mercato. Chiedo una ricetta con quantità pari a 1 chilo di pizza napoletana. Quanto tempo occorre per impastare in planetaria? Inoltre, data la quantità di sale e lievito, dovrei aggiungere olio d'oliva alla ricetta? Grazie

[@jazbasic]

What are your opening hours ? I live round the corner and would love to try eventuanly , after all the vids i watched lol

[@massimonocerino]

10 to 2 pm

[@TL....]

al contadin non far sapere quanto e buono il formaggio con le pere

[@erlanggalaimena4097]

Is it has sour profile?

[@ANUTD171]

what percent of starter do you use

[@massimonocerino]

10 %

[@brianmccombs5715]

​@massimonocerino 10% of the total amount of flour correct? One other question please. My Temps here are around 74 Fahrenheit. I also started using sourdough for pizza due to the Temps. I also use the refrigerator for fermentation. How much % of starter for 3kilos of flour? I was thinking maybe 15%. Thank you and I enjoy all your videos!

[@restauranthelpdesk7862]

What is the room temperature?

[@massimonocerino]

12 / 15

[@ricos5301]

Certo La Pizza 48 ore e sempre meglio