Pizza

Cold Ferment Procedure

Hello all,

I'm new to this site and it seems great. Many pizza dough recipes call for the "cold ferment" step. I would like to know what to do with the dough while its in the fridge: should I let it expand all it wants or should I punch it down occasionaly until it quits growing so much?.

Your input is greatly appreciated.

Thanks

Pepe


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