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

"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
>

THis will work fine. Rise for 1 hour, put in fridge, then take out at least
1 hour ahead of cooking to let warm up and rise a little more.


--
Peter Aitken

"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

"LT" > wrote in message
ink.net...
>
> "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
>
In your scenario, you 'could' make the pizza dough early to late morning ,
not let it rise in the room, but put it in the frig to rise. About 5 pm or
so, take it out and warm it up a bit, about an hour, and then roll it out
to size. You will have to keep rolling it because it will not relax easily.
Certainly by 7 when you wish to make them, they will be ready to dress up
with your ingredients.
Dee Dee

Works for me. Sometimes I take the dough out around 4, cover it and let
it sit. At 7 it's still cool and can be springy. But rolling it out
and letting it sit covered another 10 minutes usually does the trick.
I'm working for a very thin crust and usually get it.