Pizza

Cold Fermented Pizza Dough

Hi,
I've been a reader on here for a while - and finally got around to signing up.
Now I'd like some advice :-)
I've been making pizza for some time and I generally have quite good results (for a domestic oven). I'm doing one tonight, and currently have dough in the fridge. It has been sitting there for a couple of days and should be fine to use tonight.
My question, though, is that despite my fridge being 3 degrees celsius (37.4 F) the dough rises whilst in the fridge.
I would expect some growth - but it has at least doubled in size.
I don't know whether it would be better to knock it back and let it start rising again or to leave it.
In addition, normally when I take it out the fridge I knock it back and give it about an hour to pick up again - should I just shape and cook directly from the fridge when it has risen this much.

I'm not really sure if it would make any difference at all - I'm just wary of over-proofing the dough. I generally make a kind of neopolitan style pizza (having been to Italy and not America).

Any advice would be appreciated.


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed