Jacques Torres: Jacques Torres Says Slow Fermentation Is The Key To Perfect Pizza Dough – Exclusive
Pizza is a year-round meal. Whether it’s a white pizza (using béchamel sauce) for the winter or a classic Margherita for the summer, the dish has seemingly never-ending possibilities — which is why you should try your best to perfect it (you know, for science purposes). There are quite a few methods that result in stacking some tasty pizzas, but Jacques Torres — pastry chef, chocolatier, and “Nailed It!” host — recommends the slow fermentation method.
Tasting Table attended the “Making the Perfect Pastry” event with Torres at the former Netflix Bites restaurant in Los Angeles. That’s when he recommended “allowing [the pizza dough] to sit at least 48 to 72 hours prior to cooking.” Why the long wait? Fermentation is the process in which a food or drink undergoes a chemical change due to the yeast and bacteria in it. In simpler terms, the carbs in the food or beverage break down into a simpler substance, like alcohol — in dough’s case, adding depth of flavor and lighter texture from the carbon dioxide released during the process. And letting fermentation do its thing can change the way you experience your pizza.Read More Here