I've read on some other sites where they recommend aging the pizza dough, making it and then letting it sit in the fridge for 2-3 days.
What is the advantage of this process? The cold keeps the yeast from causing the bread to rise while in there, right?
Does the extra time help more flavors develop?
What is the advantage of this process? The cold keeps the yeast from causing the bread to rise while in there, right?
Does the extra time help more flavors develop?