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Poor Planning
ThailandBBQ
Posts: 51
We made up some pizza dough and just rolled it out, how long can you leave at room temp before making pies and throwing it on the egg. I reall wanted to cook them about 5 hours from now.
Mike
Mike
Comments
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put it in the refrigerator will slow the rise. You may have to punch them down but they will be ok
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I was afraid you would say that....no room in fridge at the moment....will set up a cooler wit h some ice.
Thanks for the info, I appreciate you being awake at this time of day in the USA!
Mike -
I just attended Fred Bernardo's (Fred's Music and BBQ) pizza demo...
I'm pretty sure he had his doughs out for 4-5 hours before the cook. It was a sicilican (in pan of course) demo though...so not sure it that was different than a neo or thin pie. He was periodically adding EVOO and stretching the dough out toward and over (to allow for contraction a bit) the edges of his pan.
Only reason I mention is I know it really stuck out during the demo. I think his website has pizza video...if not directly there, youtube him. You'll find it. Maybe he'll cover that aspect. -
Thanks all for the help, the pizzas came out better than I expected. I did a couple with the no-knead crust and the other with a thin recipe: http://www.pizzamaking.com/thincrust.php
Not sure which I like better, the no-knead is a little sticky to deal with but cooks well, the thin recipe is hard to roll and you must get it very thin (duh).
Mike
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