I don't have a good answer as far as why so much oil, I don't know how I got there - I'm still experimenting. I'll try with the recipe found on this site for New York pizza, but without the sugar, right?
On this dough I used 3.3% instant yeast, 56% Water, 10% oil, 1.7% sugar, 2.5% salt(percent of flour). Yes, I realize now (after reading the recipes in this site that the water proportion is too low).
In the fourth line, I ment to say: "...ZipLock bag..."
I used chilled water and I'm working in about 82 deg F controlled temperature. My fridge is at 37F and I put the dough in the coldest spot. You say "...should not rise very much,...", which implies it does rise some. I'm not saying it doubles, but a 16oz dough ball which fits nicely in a qt ZipLock back will expand to fill the bag in about two or three hours. Should I punch it down or leave it like that?
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
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You have given me enough info to be experimenting for a while. Thanks a bunch for all the info. I'll keep on trying. Oh, yeah, I'm trying to make New York Style pizza.