"J.Lef" > wrote in message news:TdASf.2$8G2.0@trndny01...
> Hi.
>
> Just wanted to know some info.
> If I am making a few pizza doughs in the afternoon, to use at night, what
> would be the best way to store them?
> I usually let them rise about an hour after making. Do I punch them
> down, before storing for the evening is another question, I want to ask.
> Also, is the refrigerator is the best place to store them, can It be
> possible after making the dough, to have it rise initially in the fridge
> also? How much time would that take, and do I punch them down when risen,
> or can I wait before ready to use.
> I may be asking this in a confusing manner, and sorry for that, but I
> think you kind folks, understand what I am asking.
>
> Much regards
Active yeast dough will rise some in a normal temp refig. Just much slower
then if left in a warm place. So I would let rise for 30-45 min in warm
place, then put in frig. Take out hour or so before intended use to warm.
Proceed as usual.

Sometimes when we are making pizza for a lot of people (two or three pies)
We'll make the dough, rise, punch, rest and roll out to shape. Add some of
the toppings (not the sauce, as it sometimes can soak in too much) and put
in frig. until ready to bake. It will rise a bit in that state, but that's
okay. Take out when ready to bake, add the rest of your toppings and bake
away. This seems to give a bit thicker and lighter crust because of the
extra rise in the frig, .

Larry T

Larry T