Traveling pizza..

icemncmth

Looks like more people are making pizza now. One thing that keeps on being asked is transporting dough and how far ahead can you make the dough.

The lower the temp the slower the rise....Yeast loves warmth...

keep the dough cool and you can travel with it. Cool is 50 deg. Keep it cold and it will keep for days ..40 deg and you can make it days ahead.

Freeze it and you can keep it for months.


When I do pizza parties..or like the OK Eggfest I start making dough 5 days ahead. I have part of my fridge that is around 34 deg and I put the first batch there and put the date on it..

The longest I have kept dough in the fridge is 7 days. Now this can push the limit because once the yeast has done its thing you will have alcohol being produced. 5 Days is a good time to remember.

If you have a fridge and it is set to around 40 deg than I would stick to around 4 days.

One last thing...is sugar. The more sugar you use the quicker the rise. You will have to try your recipe and see if it can handle several days in the fridge. Many recipes add extra sugar to boost the time it takes to rise the dough. If you plan on keeping the dough for longer than 24 hours in the fridge than you may have to play with your recipe to see how much sugar is in your dough.

BigDaddy - OCT

Hey Icemncmth,

Will you send my your recipe that we talked about at the fest so I can give it a whirl? No hurry at all. I was going to email you when we got home but forgot so this was a good reminder.

Thank man,

BD