Tony Gemignani, a renowned pizza chef, explains that pizza dough will indeed rise in the refrigerator, albeit at a slower rate due to reduced yeast activity in colder temperatures. He recommends the cold rise method for optimal pizza-making, asserting that allowing the dough to rise longer makes it more digestible and enhances gluten development. Higher protein flours are suggested for prolonged refrigeration, as they produce stronger dough. Proper storage is crucial to prevent issues during the refrigeration process.
"Yes, pizza dough will rise in the fridge. Though it will rise slower because yeast feeds slower at cold temperatures versus hot temperatures. Usually, a cold rise method is optimal when it comes to making pizzas."
"Older dough has more developed gluten networks, making the dough chewier and tougher. Allowing the yeast to feed on the older dough over a longer period of time (24 hours or more) will help soften the dough up a bit."
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