Oil is Your Best Friend
Before you pop your dough ball in the fridge, brush it lightly with olive oil. This locks in moisture and prevents a dry, crusty skin from forming. Think of it like a mini spa day for your dough. It keeps it supple and ready to stretch.
Use an Airtight Container (Or a Really Good Bag)
Don’t just wrap it in cling film like you’re rushing. Use a sealed container or a zip-top bag. Otherwise, your dough will absorb weird fridge smells—you don’t want pizza that tastes like last week’s leftover fish. An airtight home keeps it pure.
The “Feel” Test Beats the Calendar
Forget the exact day count. Just feel it. If the dough is soft, elastic, and bounces back when you poke it, it’s ready. If it’s sticky, liquidy, and falls apart, it’s over-fermented. No stress—you can still bake it, just add a little flour.
