What's with people and fresh dough?
The other day I was watch food network, it's showing a pizzeria inside an amusement park. While being interviewed, the owner/operator of the restaurant emphasized more than a couple of times that their dough is very fresh.
I have also seen this emphasis on dough's freshness (and fresh everyday!) on a couple of tv occasions, not just pizza, but also breads.
So why do people think dough is fresher the better? I mean come on, the dough needs to get flavor from fermentation, and that means the dough is at least one day old. not to mention that doughs can go through cold rising for several days.
Or did I miss something...