"LT" > wrote in message
ink.net...
>
> "J.Lef" > wrote in message
> news:TdASf.2$8G2.0@trndny01...
>> Hi.
>>
>> Just wanted to know some info.
>> If I am making a few pizza doughs in the afternoon, to use at night, what
>> would be the best way to store them?
>> I usually let them rise about an hour after making. Do I punch
>> them down, before storing for the evening is another question, I want to
>> ask.
>> Also, is the refrigerator is the best place to store them, can It be
>> possible after making the dough, to have it rise initially in the fridge
>> also? How much time would that take, and do I punch them down when
>> risen, or can I wait before ready to use.
>> I may be asking this in a confusing manner, and sorry for that, but I
>> think you kind folks, understand what I am asking.
>>
>> Much regards
> Active yeast dough will rise some in a normal temp refig. Just much slower
> then if left in a warm place. So I would let rise for 30-45 min in warm
> place, then put in frig. Take out hour or so before intended use to warm.
> Proceed as usual.
>
> Sometimes when we are making pizza for a lot of people (two or three pies)
> We'll make the dough, rise, punch, rest and roll out to shape. Add some of
> the toppings (not the sauce, as it sometimes can soak in too much) and put
> in frig. until ready to bake. It will rise a bit in that state, but that's
> okay. Take out when ready to bake, add the rest of your toppings and bake
> away. This seems to give a bit thicker and lighter crust because of the
> extra rise in the frig, .
>
> Larry T
>
In your scenario, you 'could' make the pizza dough early to late morning ,
not let it rise in the room, but put it in the frig to rise. About 5 pm or
so, take it out and warm it up a bit, about an hour, and then roll it out
to size. You will have to keep rolling it because it will not relax easily.
Certainly by 7 when you wish to make them, they will be ready to dress up
with your ingredients.
Dee Dee