The 24–72h Cold Fermentation (Maturazione a Freddo at 4 °C)
The stroke of genius of modern pizza science: at 4 °C in the refrigerator, the yeast almost falls asleep, while the amylase and protease enzymes continue to work quietly!
Why do the best pizza doughs in the world mature for 24, 48, or even 72 hours at 4 °C in the refrigerator? Because cold slows down the yeast and flour enzymes differently!
• At 4 °C, the yeast cell reduces its metabolism to a minimum (it produces hardly any CO₂ and consumes almost no sugar anymore).
• The amylase and protease enzymes of the flour, however, continue to work patiently at 4 °C! They break down complex starch into aromatic maltose and make the gluten structure highly digestible and buttery soft.
The result in the oven: Maximum digestibility, a complex, slightly sweet-nutty dough aroma, and the coveted fine Leoparding (Maculatura) on the Cornicione!