Cold rise dough question

Panhandle Smoker

Are the cold rise doughs better for a thin crust pizza? We have been playing around with Pizza Dough lately. I found my favorite now I have to find the wifey a thin crust we can play around with.

Fidel

I find that the cold rise doesn't really do much to affect the texture, it does more to enhance/change the flavor. Slowing the action of the yeast via a cold rise allows the bacteria to be more active and impart more influence on the flavor profile.

If you want a good thin crust I can offer one tip that I have good success using. When you toss the pie make it an inch or two larger than you want it, then use your pizza cutter to cut away that inch or two. I use a pizza screen as a template for this. Then sauce it, top it, and get it in the egg ASAP. Less time on the counter will allow for less rise and give you more of a thin crust with a crisp texture.

Fidel

I did this thin crust pie using the technique I described:

Panhandle Smoker

It sound like a cold rise dough is usually an instant dough. Make it and bake it, right. This is not one you would want to firment for 48-72 hours, correct?

Emarf

That looks great how about a piece

Fidel

Not necessarily. The cold rise is used instead of a counter rise. The dough still doubles in size, but over a period of many days, not a few hours.

The same dough recipe can go rise and bake in a few hours or sit in the fridge for 4 or 5 days with no problems. As long as the dough doesn't fall then it will be fine. You still want the yeast to have a little punch when you remove it from the fridge. I allow it to come to room temp over a couple hours before I form the pie. During that time it will rise some more.

Panhandle Smoker

Gotcha. Will try it this week. Thanks

Buxwheat

Fidel: Do you put your dough in the fridge immediately after kneading, or do you let it rise once, punch it down, and off to the fridge?

Fidel

Straight into the fridge. The only time it comes out is a few hours before I am ready to make the pie.

Buxwheat

So, right after kneading (or do you use the mix only/autolyse technique)?

vidalia1

Mix only, form into a ball and then place the dough into an oiled bowl cover and into the fridge for 2-3 days...

Unknown

I follow Peter Reinhart's pizza neapolitana technique...mix flour/yeast/water/salt in a stand mixer for 5-7 minutes, then refrigerate at least overnight. Use dough the next day, or hold up to 3-4 days before using. You can also divide it immediately after kneading & freeze (put the dough blobs into oiled plastic wrap, then a zipper bag).

As a matter of fact, I fired my brand new BGE for the first time this AM...and pizza was the first thing I cooked. Pics here on my blog:http://bouillie.wordpress.com/2009/04/16/big-green-egg-first-fire/.

Buxwheat

Thanks, to the both of you for the tips. Will be doing some pies this weekend, hopefully.