???? Visit my website https://matteoferroni.it/ ???? Discover my cooking courses https://matteoferroni.it/corsi-di-cuc... Does pizza dough rise inside or outside the fridge? Let's find out together in this video! Hello everyone, in this video Matteo talks about science, about leavening in the fridge or outside, what happens if I leave a dough to rise at the cold temperature of the fridge or at room temperature, therefore warmer? We must first understand that in pizza or bread dough two biological processes go on, leavening and maturation. Levitation is certainly the most famous and easiest to see, to understand, the most visible to the naked eye. You see that the dough grows in volume, becomes more airy inside, it doubles, it triples and so clearly everything is much more visible and the leavening occurs and the yeasts are responsible for the leavening, so we have these single-celled fungi saccharomyces cerevisiae. In the case of brewer's yeast, they produce gas, they eat, they reproduce, they create gas and are therefore responsible for the leavening, they physically make the dough grow, they make the dough double or triple. And then there is the second process which is that of maturation. These two processes go in parallel. One is faster than the other, the leavening is faster than the maturation. And if the leavening is the prerogative of the yeasts, the maturation instead is under the responsibility of the enzymes of the flour. In other words, the enzymes are protein parts of the flour that in contact with water create biological reactions. However, every biological process stops at very cold temperatures, so at the temperature of the refrigerator, between zero and 4 °. At 0 ° every biological process stops up to 4 °, however it is very, very, very, very slow, so what is the problem? That if the levitation is visible so we can understand a bit how it is going, the maturation is not. So it is not clearly visible. And so we must know that at a temperature that is too cold the maturation also stops. This is a somewhat debated topic. There are those who continue to say that at cold temperatures the leavening goes slowly and also the maturation but they still continue. In reality it has been seen that at very cold temperatures, therefore at 0 ° every biological process stops and among which also the maturation. So what I do I prefer if possible not to use the refrigerator but to use techniques, strategies to have the maximum maturation. And, if possible, also the leavening outside the refrigerator. So I use techniques such as indirect doughs such as Biga Polish OO, both and mixed techniques, or a long direct with very little yeast at room temperature. Obviously it all depends on the temperature of the room, if I make pizza in July or January. I have to be careful about these things and I have to draw on my technical knowledge and the various techniques, recipes that I know. So for pizza, if possible, I try to avoid using the fridge as much as possible. Instead for bread, when instead for bread yes, absolutely because there I actually exploit another quality of the cold, that of keeping the dough more together because for the loaf it is important to maintain the shape of the bread, while for pizza it is not. It is a dough that will then be squashed and seasoned. So? If possible, I do not use the fridge for pizza and instead I use it for bread. This is what I prefer! Subscribe to the channel and activate notifications to stay up to date on the release of the next videos. Follow me also on other social networks, Instagram and Facebook all the links are in the description. See you in the next video, bye! #MatteoFerroni #Lievitomadre #Lievitodibirra ****************************************************** ???? Visit my website https://matteoferroni.it/ ???? Download my free ebook HOW TO STUFF A PIZZA: MISTAKES TO AVOID AND RULES TO FOLLOW https://comefarcirelapizza.com ???? Discover my cooking courses https://matteoferroni.it/corsi-di-cuc... Follow me on Facebook / matteoferronimdc Subscribe to my group MATTY PER LA PIZZA / 398286724447562 Follow me on Instagram / matteoferroni_mdc