Pizza Dough Help -- Extended Cold Rise

BobS

I have read a lot of posts and other information and ended up with a dough that I am very happy with, but now I want to try the extended rise, for several days in the refrigerator.

What I am not sure about is how to adjust the yeast, if at all. It is clear that the cold temps retard the rise, but I wasn't sure if I needed to cut back the yeast too?

TIA

Spaceman Spiff

Do not worry about the yeast. Let rise for two days minimum.

Spacey

icemncmth

Make your dough as you normally would. Then I put my dough in ZipLock bags that have been oiled and after the dough has been put in I squeeze the air out.

Leave the dough in the fridge for 2 days at first then try 3 then 4...I always use 36 hours. The day you are going to use the dough just pull it out of the fridge in the morning and leave it in the bags.

I did this method for the OK eggfest..I started making dough 5 days ahead and I ended up cooking 4 pizzas an hour I ended up making something like 18 pizzas..

loco_engr

Dangit and I missed getting over there to try your pizza's :(

BobS

Thanks everyone!

Ice, you replied to a previous comment about the dough you made for the Eggfest, but I thought you were talking about just a short trip (hours not days).

Thanks

Fidel

I do mine a little differently. I use a smaller amount of yeast (my favorite cold rise recipe is only a heavy 1/4 tsp instant yeast to 4 c. flour).

I mix and knead the dough, then put it into an oiled container with plenty of room to rise, but make sure it has an airtight lid.

The dough will double in size over the next 2-3 days. Then on the day I want to make the pizza I take the bowl out of the fridge and let it warm on the counter for 2-3 hours.

AZRP

For an extended rise the goal is to have the dough double in size over the period you let it rise. I usually go with 1/2 tsp instant yeast for a 4 cup flour batch and use chilled water in a 5 to 3 flour to water ratio. -RP

BobS

AZRP and Fidel,

Thanks for the additional information.