"Tracy" > ha scritto nel messaggio
...
> Yesterday, I decided to make pizza. In the past I just made the dough and
> without even letting it rise - made the pizza.
>
> I have lately been playing with letting it rise first. When I let it rise
> I get a denser pizza, but when it doesn't rise I get a much thinner crust.
> I like both.
>
> My problem? Last night after I made the dough, my power went out. I had
> heard my BIL's power had gone out (he lives one town over) but had it back
> within an hour. So, I figured I'd just wait it out.
>
> Let's see, it was around 6 that I made the dough, it was rising nicely,
> but I still had no power at 7 or 8. So, I punched it down to let it go
> again. No power at 10 or 11. I put the bowl in the fridge at that point.
>
> Power finally came back on at 11:30. 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

You've probably already decided what to do, but this is what I do. I never
let the dough rise less than 12 hours. Overnight in the fridge in a Ziplock
is great. After at least 12 hours I punch it down and for it and bake it.
The difference in flavor is astounding.