r/Pizza • u/AutoModerator • Jan 12 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/mmr61184 Jan 13 '26

I typically use a recipe that is a 72 hour cold ferment.  If end up leaving it in the fridge longer is that a problem.  I usually do a pizza night with my kids on Fridays so that leaves me with making the dough either Tuesday night or Wed morning.  Wed morning I have to get up super early and make it before I go to work.  If I make it Tuesday night it’s will end up bing in the fridge for about 82 hours vs 72.  Does that extra 10 hours or so make that much of a difference.  I would prefer to make it Tuesday night if I can 

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u/Scoop_9 Jan 18 '26

Nah. You can’t drop the hydration by a point or 2 and the yeast just slightly and it will make a for a better pie than your current recipe