Pizza/Calzone dough question

Big Daddy - OCT

I was planning on making the recipe in the "recently submitted" recipe section but ran out of time. Tomorrow doesn't look any better. If I make the recipe and then divide as described can I then refrigerate it as needed? If so, do I have to bring it up to room temperature before using?[p]We're talking about doing this for tailgating too so if it can be preserved in coolers that would be a huge help.[p]Thanks in advance for any suggestions/comments.[p]Bruce

omba

Big Daddy - OCT,
I'm not familiar with that recipe, but in general:
1. Dough usually tastes better after a "cold ferment." This means that the flavor should improve with some time. Keeping it cold will not STOP fermentation, but it will slow it down.
2. Dough SHOULD be brought to room temp before hitting the stone. Cold dough usually does not "pop" well in the oven.[p]So ...
Depending on how the recipe works (yeast, flour, etc.), the dough should stay in the refrigerator at least overnight. I have kept dough up to 8 days that way. Two hours should be enough time out of the cold to use for pizza. This depends on the ambient temp. Bear in mind that the dough will probably rise/swell outside the refrigerator.[p]Hope this helps ... some,
Peter

Big Daddy - OCT

Thanks Peter, that's great information. After I bring it the refrigerated dough up to room temperature, if it has risen more do I just punch it down again and then spread it out?[p]By the way, here's the recipe: This recipe is designed for pizza dough but I've always had great luck using it on my calzones. Let me know how it works on pizza if you try it.
Ingredients:
• 1 Cup warm water
• 1 package active dry yeast
• 2.5 Cup flour - may be 2 ½ to 3 cups
• 2 Tbs olive oil
• ½ tsp salt [p]
Preparation Directions:
• combine water and yeast in a bowl, let it rest for 5 minutes
• mix in 1 ½ cups of flour and oil and salt and combine well
• add remaining flour as needed and knead until smooth, not sticky
• place in a lightly greased bowl to rise for about an hour (doubled)
• punch down and divide into two or more portions
• cover and let rest for 20 minutes
• the dough is now ready to shaped, topped, and cooked [p]Bruce