Talking about dough fermented for 24, 48 or 72 hours sounds simple. In reality, the number alone is not enough. Fermentation depends on temperature, amount of yeast, flour, hydration, salt and the way the dough is divided and stored.
Fermentation and maturation: two related phenomena
The fermentation mainly refers to yeast activity. Yeasts consume sugars and produce carbon dioxide, which remains trapped in the gluten network and changes dough volume. They also contribute to aromatic compounds.
The maturation is a term pizzaioli use for the gradual transformations of dough during rest. Enzymes naturally present in flour alter starches and proteins. In practice, fermentation and maturation take place together and must remain balanced.
Temperature controls the speed
At room temperature, yeast works quickly. In the cold, its activity slows without stopping completely. Refrigeration therefore extends time and helps organise production, provided the actual dough temperature is controlled, not only the number displayed by the appliance.
The pizzaiolo may also combine several phases: a start at room temperature, cold rest, division into dough balls and then warming before service. The right schedule depends on the desired result and the flour’s ability to withstand the duration.
24, 48 or 72 hours: what are the differences?
A more direct dough
With a well-adjusted recipe, 24 hours already allow complete fermentation and good development. Aromas are generally milder and the dough retains a certain strength.
Benefit: consistency and simpler organisation.Greater complexity
Extra time can encourage a more extensible dough and more developed aromas. It requires precisely measured yeast and stable temperature.
Benefit: balance between softness, flavour and strength.A more demanding balance
At 72 hours, differences in temperature and dosage become more visible. Suitable flour can produce very aromatic dough; poorly adjusted dough may become fragile, sticky or too acidic.
Benefit: potential complexity, but a smaller margin for error.These descriptions are trends, not a universal hierarchy. An excellent 24-hour dough is better than an overripe 72-hour dough. The number should be the consequence of a coherent method, not an isolated marketing claim.
What rest changes in dough
Over time, fermentation produces compounds that contribute to aroma. Research on wheat dough shows that yeast activity and temperature influence the formation of many volatile molecules. Rest also changes the availability of sugars that contribute to colouring during baking.
Mechanically, sufficiently rested dough generally opens more easily. It can stretch without immediately springing back. But if the network is too degraded, it loses strength and becomes difficult to transfer to the peel.
Is long-fermented dough necessarily easier to digest?
The word ‘digestible’ is often used too quickly. Controlled fermentation can produce dough that feels light and is pleasant to chew, but it cannot guarantee the same comfort for everyone. The amount eaten, topping, baking and individual sensitivity also matter.
It is therefore more accurate to speak about texture, aromas and dough behaviour than to promise a universal digestive benefit. Pizza does not automatically become ‘healthier’ because its dough ball waited for three days.
How can you recognise over-fermented dough?
Overripe dough may collapse, become stickier, smell too strong and lack strength when stretched. Dough balls spread in their boxes, their surface becomes fragile and the cornicione develops less evenly. Under-fermented dough, conversely, is often tense, springs back and has a tighter crumb.
The pizzaiolo therefore observes the dough balls rather than the clock alone: volume, tension, temperature, smell and elasticity show whether they are ready.
Seeking balance at Gastonello
Dough for a restaurant must taste good and remain consistent throughout service. It must withstand stretching, topping, transfer to the peel and oven heat from the first order to the last.
At Gastonello, fermentation time is therefore one tool among others. The goal remains the result on the plate: soft dough, a developed cornicione, clear aromas and balanced baking.
Frequently asked questions
Are 72 hours always better than 48?
No. The ideal duration depends on the flour, temperature, yeast, hydration and desired result.
Can dough be left for 72 hours at room temperature?
That would generally be very difficult to control with ordinary dough. Long fermentations are often conducted partly in the cold with a small amount of yeast.
Why take the dough balls out before baking?
Appropriate warming helps yeast resume activity and often makes dough easier to stretch. The duration depends on room temperature and the condition of the dough balls.
References and sources
For further reading, these organisations and reference texts allow the main historical and technical points cited in the article to be checked.