Lately i've seen more and more Videos where professional and hobby pizzaiolos use their dough balls directly from the fridge, but always in combination with a Biga or a prefermento.
Why is this not possible with a direct dough, whats the difference?
If i do for example a BIGA with 24h of Fermentation, make the complete dough and then put the dough balls in the fridge for 24h.
Or i put the dough Balls in the fridge for 48h.
Whats the difference in Fermentation that allows to use them straight from the Fridge.
I Tried it once with a Recipe from Vincenzo Abbate on Malati di Pizza, 24h Preferment and then 48h dough balls in the Fridge, Recipe was 75% hydration so i baked it a little lower, at 390 C.
Seemed to work well.
Was some years ago and now im coming back to it since im thinking it would be really practical to use the dough balls straigh from the fridge.
Happy if anyone can answer.
This is Vincenzo Abbates actual Pizza, and he uses also directly from the fridge:
https://www.youtube.com/watch?v=qoDDmEEWI94&t=2277s&pp=ygUedmluY2Vuem8gYWJiYXRlIG1hbGF0aSBkaSBwaXph
by Public-Minute-1103
Dining and Cooking