Help: Pizza dough? (cooking question)
Apr 9th 2009, 2:09 am
#1
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Help: Pizza dough? (cooking question)
Useless cook here ...
With my pizza dough recipe, once I've made the pizza dough it has to "sit" for two hours so the dough can rise.
Question: Can I make the dough the night before? And after it has had its 2 hours to rise, can I then pop it into the fridge? Then get it out the next evening to make the pizza? Or does leaving it in the fridge for 20 hours mean it gets all hard and unusable?
Thanks!
With my pizza dough recipe, once I've made the pizza dough it has to "sit" for two hours so the dough can rise.
Question: Can I make the dough the night before? And after it has had its 2 hours to rise, can I then pop it into the fridge? Then get it out the next evening to make the pizza? Or does leaving it in the fridge for 20 hours mean it gets all hard and unusable?
Thanks!
Apr 9th 2009, 2:24 am
#2
Demi-God
Joined: Oct 2008
Location: Far North Queensland
Posts: 2,812
Re: Help: Pizza dough? (cooking question)
Useless cook here ...
With my pizza dough recipe, once I've made the pizza dough it has to "sit" for two hours so the dough can rise.
Question: Can I make the dough the night before? And after it has had its 2 hours to rise, can I then pop it into the fridge? Then get it out the next evening to make the pizza? Or does leaving it in the fridge for 20 hours mean it gets all hard and unusable?
Thanks!
With my pizza dough recipe, once I've made the pizza dough it has to "sit" for two hours so the dough can rise.
Question: Can I make the dough the night before? And after it has had its 2 hours to rise, can I then pop it into the fridge? Then get it out the next evening to make the pizza? Or does leaving it in the fridge for 20 hours mean it gets all hard and unusable?
Thanks!
Apr 9th 2009, 7:19 am
#4
Still alive
Joined: Jan 2006
Posts: 28,994
Re: Help: Pizza dough? (cooking question)
I also make large batches of dough, cut it into smaller pieces (for pizzas or calzone) and freeze in plastic bags which have had all the air removed. Just take it out of the freezer in the morning and put in a lightly oiled bowl and cover. It will thaw and rise during the day and be ready to cook at dinner time.
Apr 9th 2009, 8:22 am
#5
Tribu dei Chihuahua
Joined: Oct 2004
Location: Port Kennedy -near the dolphins
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Re: Help: Pizza dough? (cooking question)
Wow Dorothy you are one organised bird!
Apr 9th 2009, 10:21 am
#7
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Location: Brisbane, QLD. (Though an Ulster girl through and through!)
Posts: 6,578
Re: Help: Pizza dough? (cooking question)
I also make large batches of dough, cut it into smaller pieces (for pizzas or calzone) and freeze in plastic bags which have had all the air removed. Just take it out of the freezer in the morning and put in a lightly oiled bowl and cover. It will thaw and rise during the day and be ready to cook at dinner time.
Apr 9th 2009, 10:24 am
#8
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Location: Brisbane, QLD. (Though an Ulster girl through and through!)
Posts: 6,578
Re: Help: Pizza dough? (cooking question)
I've an idea Dorothy, u could adopt me and feed me calzone all the time, mmmmmm lol
Apr 9th 2009, 10:25 am
#9
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Apr 9th 2009, 4:19 pm
#11
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Apr 9th 2009, 11:55 pm
#13
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Re: Help: Pizza dough? (cooking question)
Apr 10th 2009, 6:36 am
#14
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Apr 10th 2009, 1:46 pm
#15
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Re: Help: Pizza dough? (cooking question)
Dough can be kept quite satisfactorily for 5 or 6 days in the fridge, even before a rise. It still rises in the fridge. Having said that, if I plan to leave it for more than several hours, I reduce the yeast content a little.
This was my first attempt:
http://www.gobbledegeek.com.au/?p=27
These days, I'm quite adept at the pizza and my kids go mad for my baked bean variety. I keep meaning to update the blog with a better version but haven't had the time of late.
My next challenge is the 'classic' French stick and croissants but obtaining a suitable flour is key.
Be adventurous and good luck!
This was my first attempt:
http://www.gobbledegeek.com.au/?p=27
These days, I'm quite adept at the pizza and my kids go mad for my baked bean variety. I keep meaning to update the blog with a better version but haven't had the time of late.
My next challenge is the 'classic' French stick and croissants but obtaining a suitable flour is key.
Be adventurous and good luck!