Enhanced flavor, tangy dough and gluten-sensitive ingredients are making fermented pizza dough a new trend. Slow, fermented pizza dough is starting to appear on more pizzeria menus. Chef Max Balliet of Lupo in Kentucky said “The sourness is the biggest variable that you can affect with time. But what I like, instead of going full-force sour, is more of a balance. That way, there’s a bit of intrigue there. When that’s done properly, it gives you a dough that’s got complexity.”
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