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Poor Planning

ThailandBBQ
ThailandBBQ Posts: 51
edited November -1 in EggHead Forum
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

Comments

  • FatMike
    FatMike Posts: 464
    put it in the refrigerator will slow the rise. You may have to punch them down but they will be ok
  • 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
  • Fornia
    Fornia Posts: 451
    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