This is, without a doubt, the best recipe for pizza dough I’ve ever tried. Chilled flour, ice-cold water, salt, and a small amount of yeast are mixed together and immediately refrigerated in this unique method that draws out the complex flavors locked inside the flour. This delayed fermentation process is arguably the most important, and thankfully, also the easiest, technique in Peter Reinhart’s The Bread Baker’s Apprentice.
When flour is hydrated, starch is slowly broken down into simpler sugars. Since the dough is kept very cold and immediately refrigerated, the yeast falls asleep and doesn’t snack on these carbohydrates until removed from cold storage. Compared to dough developed using conventional methods, the result is a naturally sweeter dough courtesy of the larger reserve of fermentable sugars.
More carbs for the yeast. More carbs for you. Everybody’s happy. Until the yeast meets its end on a 600ºF baking stone, that is.