The difference between same-day and overnight fermentation of pizza dough lies in the duration of time the dough is allowed to ferment and develop flavors. Both methods can result in delicious pizza dough, but they offer distinct characteristics. Same-day fermentation, as the name suggests, involves allowing the dough to rise and ferment for a relatively short period, typically a few hours. The yeast in the dough is given less time to work, resulting in a dough that is less developed in terms of flavor and texture. Same-day fermented dough tends to be easier and quicker to make, making it a convenient option for those who desire a fresh pizza without much advance planning. With same-day fermentation, the dough may be slightly less extensible and may have a lighter and less complex flavor compared to dough that has undergone overnight fermentation. However, it can still yield a delicious pizza crust, particularly if high-quality ingredients and proper techniques are used during the preparation and baking process.
Pizza flour has higher gluten content, which is especially helpful in this recipe as we are not resting dough overnight.
Please note that his recipe is designed for outside pizza ovens capable of cooking dough within minute.