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"Aged" pizza dough
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PattyO
Posts: 883
I made too much pizza dough tonite with 00 flour. Don't want to toss it but I'm not cooking dinner until at least Sunday (after the Nieggara Fest). How long can it sit in the refrigerator and still be safe? I heard it can be held for a few days as it gets better with age, but really how long is too long. Yes, it is covered.
Thanks.
Thanks.
Comments
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I've gone a week
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Sunday will be fine - you might see a few big bubbles form (a sign of over-rising) but as long as it isn't too bad (or the dough has fallen significantly from its rise) your dough will be fine. You can also re-form the ball, wrap it and freeze for a later day.
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Thanks.
I figured all it would do is ferment into sour dough pizza as long as it didn't turn color or grow hair I'd be OK. -
Actually it really depends on if the dough has already risen. I usually make dough 4 days ahead but right after I mix it it goes it the fridge to slow down the growth of the yeast. If it has already risen you can still use it but it may be flat when you bake it.
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