Christine Dabney wrote:
> On Mon, 21 Jul 2008 09:10:54 -0400, Tracy > wrote:
>
> Now I have a bowl of cold pizza
>> dough in my fridge.
>>
>> Do I let it come to room temp before I try to use it? Punch it down
>> again and let it rise again at room temp?
>>
>> Thanks!
>> Tracy
>
> I take it out and let it come to close to room temp before shaping it.
> Usually takes about an hour.
>
> I think you will be surprised at the taste of it, after having an
> overnight rise in the fridge. It really seems to improve it. One of
> the bread authorities in this country (Peter Reinhardt) also wrote a
> great book on pizza, and he recommends an overnight stay in the fridge
> to improve flavor. I sometimes even leave it another day or so,
> before shaping it.
>
> Christine, who thinks she might make pizza dough tonight.
>

Thanks Christine. I had a feeling that the flavor would improve.
No more impromptu "let's have pizza" nights if this succeeds....

It will be chicken parm pizza tonight. Before the power went out I had
breaded and pan fried a couple of chicken breasts - as if for chicken
parm. The plan was to slice up the chicken and put it on the pizza. I
will admit this was The Kid's idea. He originally wanted buffalo chicken
pizza but I convinced him chicken parm would be better.

Tracy