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Overnight Pizza Dough
Deluca
Posts: 159
Got an Eggfest I'm cooking at tomorrow!! :laugh: Part of the menu is pizza. I'm making the dough right now but I'm not too sure how to keep it overnight. Anyone have a suggestion a bout this?
Thanks
Corey
Thanks
Corey
Comments
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I think I need to add something. The dough has already risen but I have not divided yet. I'm wondering if I shouldn't have done a quick rise recipe?
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I think I need to add something. The dough has already risen but I have not divided yet. I'm wondering if I shouldn't have done a quick rise recipe?
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Which fest? Going to my first up here in Seattle!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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The Pacific Northwest Evergreen Eggfest.
Associated Energy Systems - 8621 S 180th Kent, WA 98032.
We'll be doing some bread in the am. Ribs all day and Pizzas around noon. Come stop by. -
I'll be there!! I will stop by for sure!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Rub a little oil around inside a large ziplock bag and put the dough in there, and refrigerate it. Let it come to room temperature before you use it tomorrow, maybe 1-2 hours. If it rises again, gently work it down. You can't kill it, don't worry.Judy in San Diego
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Thanks Judy. I'm going to do just that!
i appreciate the help! -
Oooo, pizza, my favorite! I'll have to make sure to get some. Do what Judy said and it'll be perfect. It's actually better to make it ahead anyway!
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Corey, she's right! Dough that's been slowly rising in the refrigerator for up to 2 or 3 days has lots more flavor than same-day dough. Even one night is better.Judy in San Diego
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Plus, supposedly it rolls out better without springing back.
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Judy Mayberry wrote:
This. Also, some dough recipes instruct you to "punch down" the dough and let it rise again; once I quit doing that my pizza dough became much easier to work with.Rub a little oil around inside a large ziplock bag and put the dough in there, and refrigerate it. Let it come to room temperature before you use it tomorrow, maybe 1-2 hours. If it rises again, gently work it down. You can't kill it, don't worry.
Good luck, and post pics!“All you need in this life is ignorance and confidence, and then success is sure.”
- Mark Twain
Ogden, UT, USA
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The dough turned out just fine! Thanks for the help!
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