Tried cold fermenting my pizza dough for 72 hours and got a weird sour taste

I left my dough in the fridge for three full days like that famous NY bakery recommends. The crust came out super thin and crispy but it had this sour tang I wasn't expecting. Did I leave it too long or is this just how it's supposed to taste? Anyone else run into this?

2 comments

2 Comments

paige_west1mo ago

Yeah actually @the_jake, I think you're mixing up two different things there - cookie dough and pizza dough act totally different in the fridge since pizza dough has live yeast that keeps fermenting. That sour taste is just from the yeast breaking down the sugars and creating lactic acid over time, which some folks actually chase on purpose. Did you use active dry yeast or instant? That can change the sourness level too.

the_jake1mo ago

Funny enough I left some cookie dough in the fridge for a week once and it tasted like pickles. Maybe your fridge got too warm or the yeast just went full sourdough on you.