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Pepe-D

Cold Ferment Procedure

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.

Cold Ferment Procedure

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?

Cold Ferment Procedure

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).

Cold Ferment Procedure

In the fourth line, I ment to say: "...ZipLock bag..."

Cold Ferment Procedure

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?

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

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