90 hr Ferment vs. 20 hr Ferment (MY FAVORITE NYC PIZZA DOUGH RECIPE!!!)

I made two dough balls, one was my base recipe (20 hr ferment), and the other had the same ingredients (other than less yeast), and fermented for 90 hours. The crust that fermented for 90 hours had a more consistent light, spongy texture, and had much more flavor.
Base Recipe
153 g King Arthur bread flour
100 ml water
4.3 g salt
.5 g instant yeast
2 g olive oil
1.5 g sugar
Mix all ingredients in mixer, let rest at room temperature for 45 minutes, shape into ball, place in fridge overnight. Take out and rest at room temperature for 2-3 hours.
90 Hour Ferment
153 g King Arthur bread flour
100 ml water
4.3 g salt
.17 g instant yeast
2 g olive oil
1.5 g sugar
Mix all ingredients in mixer, let rest at room temperature for 45 minutes, shape into ball, place in fridge for 3 nights. Take out and rest at room temperature for 6-7 hours.

[@johnglowa9538]

I make a Neapolitan pizza at home...and I find that the 72 hour gives me a nice balance of the bubbles and the flavour I want. at first I was all about the " bubble look " but at the end of the day it's all about flavour

[@PizzaBro212]

Good to know, thanks.

[@waltzb7548]

For NY styles I've always gone 2 to 3 days cold fermentation primarily because that's what I was told by professional pizza chefs. Interesting video that you tasted that much of a difference. My Greek pan and Bar pizza are much shorter, again just following instructions. Good video.

[@PizzaBro212]

@@waltzb7548 i’m gonna do an experiment soon to see if there’s that much of a difference between two days and three days and four days.

[@sullywinn4225]

Glad I found your channel. All of these comparison videos are greatly informative. I recently tried to make a same-day dough with AP flour and the flavor just wasn't there (I completely winged it with no recipe.) I would've assumed I 100% needed bread flour, but thanks to your video now I know exactly what to add (olive oil + sugar) and to let it ferment significantly longer for more flavor. If I can get a pie even remotely as good as yours look I'll basically be set for life 😁Thanks!

[@PizzaBro212]

@@sullywinn4225 the brand of flour makes a big difference in taste also. I’d recommend King Arthur bread flour, it’s the best I’ve come across yet.

[@ezal3634]

100 % agree with you. you can acutally go 2 weeks and still be good :)

[@PizzaBro212]

@@ezal3634 I’ll try that sometime. Thanks

[@CA-tk8yn]

I'm starting my 90 hr dough tomorrow. Next week, I'll push it a bit longer just to see the results. I make my own pizza once a week, and my meals everyday. I love to cook, and it tastes so much better than a restaurant.

[@PizzaBro212]

@@CA-tk8yn let me know how it turns out

[@garyeastwood3627]

4 min cook in a home oven? That's great, did you cook under broil?

[@PizzaBro212]

No, just regular oven setting with pan on top rack. I've tried using broil in the past, but it bakes the top of the oven too fast and the bottom doesn't get crispy. Just make sure the pan/stone is maxed out (when my oven is at 550°, the pan maxes out between 610° and 640° depending on the day--usually around 620°.

[@laybishchai5846]

Does it have to be taken out of the fridge 7 hours before you bake it?

[@PizzaBro212]

@@laybishchai5846 that’s how long it took me to get the dough ball to rise properly. I’ll probably put a little bit more yeast in next time and see if I can shorten the rise time a bit.

[@James_Ford4815]

what does it mean when your dough looks deflated? i was using a proofing box instead of a individual container and after day 2 in the fridge i checked on them and popped a few large air bubbles , then checked on them on day 4 and they all looked much flatter ... does that mean the yeast was all used up? i did 1% sugar but like i know of guys who ferment same 4 to 5+ days and they use no sugar and on day 5 in the fridge their dough balls have good round shape still ...
my yeast is 0.3% , i guess lowering that will allow the yeast to last longer , i always thought though that 0.2% - 0.3% was pretty standard for most all doughs , didn't think it be all gone in just 4 days

[@PizzaBro212]

@@James_Ford4815 yeah, deflated means it raised for too long-the dough is ruined. To ferment a long time without deflating the dough, you can try adding less yeast, less sugar, or more salt, or combination of all three. In the description on this video, I put my recipe for this 90 hour ferment that worked perfectly. Take a look at how much yeast and salt and sugar I’m using.

[@James_Ford4815]

@@PizzaBro212
306 g KA 100%
100 ml/g water 33%
4.3 g salt 1.41%
.17 g idy 0.056%
2 g olive oil 0.68%
1.5 g sugar 0.5%
is the water correct? did i miss calculate ,, or is 306g flour a total for both pies so for 1 pie it's 153g ,, if so it would be
153 g KA 100%
100 ml/g water 66%
4.3 g salt 2.82%
.17 g idy 0.112%
2 g olive oil 1.36%
1.5 g sugar 1%

[@PizzaBro212]

@@James_Ford4815 Oops, the flour was a typo--should be 153 g KA (for one dough ball). Thanks for catching that--I'll edit it in the description.

[@johnglowa9538]

You may want to try and fold the dough while in the container...fold a quarter turn...rotate and do that 3 more times...that may help.