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Pizza dough question?

GatoGato Posts: 766
edited April 2012 in EggHead Forum
I made a batch of dough last night for pizza tonight. Anyone know about how long before the cook to take it out of the refrigerator? I was thinking a couple hours??
Geaux Tigers!!!


  • xraypat23xraypat23 Posts: 421
    optimally, for NY style thin crust, you want it out and at room temperature. Cold dough is a pain in the butt to work with. I'd give it at least an hour, possibly 2. The longer it sits at room temperature the more airy the dough would be.
  • GatoGato Posts: 766
    Thanks xraypat23, kinda what I was thinking.
    Geaux Tigers!!!
  • gerhardkgerhardk Posts: 938
    I like to get it out of the fridge for at least two hours. After I make the dough I portion it, round those pieces into little balls and place them in an oiled cereal bowl then cover with a plate and put in fridge. I use to put the whole dough in one container but found when portioning prior to putting in fridge it warms quicker and more evenly after taken out of fridge.

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