Why Milk Street Pizza Dough Is Best Within 72 Hours

Question

Good Evening,
I’ve seen it mentioned that the recommended shelf life for MilkStreet pizza dough is 72 hours. I was wondering the reasoning for that timeline? It’s cited in many reliable locations that actually a 7 day fermentation may be ideal. Tonight I made the white arugula pizza with MilkStreet dough and it was really outstanding. That white arugula recipe just skyrocketed into my recipe stratosphere. Anyhow the dough was first made Thursday night. I also made pizza Friday night so 24 hours fermentation. Today would have roughly been 96 hours and I much preferred tonight’s dough structure. Any guidance on why the 72 hours figure was given would be much appreciated.

Lynn Clark · Accepted Answer

Hi Adam - I spoke with Diane Unger, the recipe developer of this pizza recipe and our Director of Recipe Development, and, in her testing, she found that the yeast was compromised after the 72-hour mark and she lost oven spring when baking the pizza. This is likely because we are using instant yeast here. You'd probably have better results for a longer ferment if you were using active dry yeast. Hope this helps! Best, Lynn

Why Milk Street Pizza Dough Is Best Within 72 Hours

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