If in doubt, rather than wasting it, pretend it is a sourdough starter. Use a generous amout, add some fresh flour, and try to remember you still have some left in the fridge for next time.
I like to freeze dough after the first rise: portion, ball it up; then freeze it in an airtight container (that allows a little room for the dough to expand).
If you remember, stick your frozen dough balls in the fridge 24 hours before you need them. If you don't, you can thaw them completely at room temperature. They take roughly 4 hours (depending on the temperature of your kitchen) to thaw, but they will still be very cold, so they still need a few more hours after that to get to a state that would allow them to be stretched out easily.
I make pizza dough once every two weeks. Use half the first week, and store the rest in the frig raw for the following. I've never had a problem. If I'm unable to use it within that 2 week period, I freeze it.
Ok, signing up my brother (who makes pizza with his kids every Friday night without fail, with his two-day homemade dough on his green egg, which he swears by). He’s going to LOVE all this pizza science!
You asked us for topics for you to cover, so I just want to remind you about writing about using pizza ovens when making pizza. In my case, I have the Breville Pizzaiolo. What would be most helpful, would be discussing the best settings for different types of pizzas and doyghs including focaccia and other breads. Plus, if you have found the oven useful for cooking other foods, that would be most appreciated. From my experience, roasting cauliflower using the setting that Breville recommends results in a fabulous outcome.
Hi! A few others have requested a post about the Breville Pizzaiolo, which I own and which I will definitely try to write about soon.
I don't know that I'll be able to give a comprehensive review — I've only ever used it for Neapolitan-style pizza, but I will try to experiment with other foods/styles of pizza too. It would be fun to be able to cook some toppings in the oven before using them on a pizza that you then bake in the oven. Stay tuned!
Thoughts on “0ver-proofed” dough? Does it even exist when we are talking about these 12 hour warm to 1 or 2 days cold doughs. Just made my 2 second attempt carefully following the recipe for the focaccia style pizza. All ingredients the same as first attempt(which came out well) more or less same kitchen temperature, everything measured with digital scale.This time the dough ballooned to more than double in a few hours then started deflating. I put it in the fridge after 5or 6 hours and by this morning it was collapsed and sad looking. I deflated it, reshaped it and stuck back in the fridge planning on using it tomorrow. We will see how it goes. Will collapsed dough still produce a good pizza? Should I have just cut my losses and started another one? Should I just put it in the fridge when it has doubled even if it’s just a few hours? Inquiring minds want to know.
No, you did the right thing! It will be perfect. Tomorrow morning, or when you have time, remove the dough from the fridge and fit it into your prepared pan immediately. Slick lightly with oil and cover with plastic wrap (if you are not opposed) and let rise for 3 to 5 hours depending on the temp of your kitchen. Then parbake it when it is ready.
Are you making the DSP or Sicilian? Just curious :)
Yes! For a few reasons: 1. I just find it easier to pull apart a chunk of cheese than grating it. 2. Some cheese like the Calabro brand I love are actually hard to grate — it's on the soft side. 3. I prefer the result — keeping it in chunks allows it to melt a little more slowly, which allows it to brown a little more slowly, too.
I’m always questioning if the flavor of same day made pizza dough is any different from the refrigerated dough. I never have forethought to make ahead. Any Tips , I use a stone and it usually comes out decent . Looking forward to your new book.
I do find that dough made ahead of time creates a superior crust. When dough spends time in the fridge, enzymes in both the flour and the yeast break down the starches in the flour into simple sugars, which contribute both to flavor and to browning. Give it a try sometime: make your dough on a Tuesday or Wednesday, ball it up, then stash it in the fridge till Friday (or whenever your pizza night is :)).
Agree! I make a sourdough pizza dough (Neopolitan style) and I've experimented with multi-day cold "fermentardation" (as I like to call it) and I've found the sweet spot to be 3 days in the fridge before proof and bake. Amazing flavor.
Agree that smell is the key factor. The dough will not taste good if the dough smells bad-- which is different from the smell of sourdough dough (as opposed to starter). I baked over-proofed bread dough recently, and the texture was off as was the flavor-- unpleasant taste and sort of spongy texture. So it may be false economy to salvage dough that is telling you it's past its prime.
I’m a “week is good for eating” type person. That’s my magic time frame for most foods in the fridge. I used to make a batch of sourdough and use it to make flatbreads/wraps each day for lunch. I’d find any longer than a week it was a bit too funky for me.
I made a batch of your pan pizza dough Feb 9 for the Sicilian Potato Rosemary pizza and didn’t use the remaining dough for a DSP until Feb 20 with great success, the finished pizza was light and airy with good flavor. The rest in the fridge wasn’t intentional but it happened. Seems that like your thin crust pizza dough the pan pizza dough is durable and hardy!
Every other week I make pizza dough on Friday. I roll it into four balls the next day. Two for Saturday and two for the fridge for the following Saturday. So 7 days in the fridge and one day on the counter overnight. Always delicious!
If in doubt, rather than wasting it, pretend it is a sourdough starter. Use a generous amout, add some fresh flour, and try to remember you still have some left in the fridge for next time.
Smart! Love this idea.
I have kept raw dough frozen for 3 months with good results. Wrap airtight.
Question peter, i vacuum seeled my bread and it seemed to not rise as much my only answer is that it was packed too tight
Good to know old dough is not a lost cause. Any tips on freezing dough?
I like to freeze dough after the first rise: portion, ball it up; then freeze it in an airtight container (that allows a little room for the dough to expand).
How about defrosting? In the fridge or counter, for how long before using?
If you remember, stick your frozen dough balls in the fridge 24 hours before you need them. If you don't, you can thaw them completely at room temperature. They take roughly 4 hours (depending on the temperature of your kitchen) to thaw, but they will still be very cold, so they still need a few more hours after that to get to a state that would allow them to be stretched out easily.
I make pizza dough once every two weeks. Use half the first week, and store the rest in the frig raw for the following. I've never had a problem. If I'm unable to use it within that 2 week period, I freeze it.
Ok, signing up my brother (who makes pizza with his kids every Friday night without fail, with his two-day homemade dough on his green egg, which he swears by). He’s going to LOVE all this pizza science!
So fun! I've been dying to try making pizza on a big green egg.
You asked us for topics for you to cover, so I just want to remind you about writing about using pizza ovens when making pizza. In my case, I have the Breville Pizzaiolo. What would be most helpful, would be discussing the best settings for different types of pizzas and doyghs including focaccia and other breads. Plus, if you have found the oven useful for cooking other foods, that would be most appreciated. From my experience, roasting cauliflower using the setting that Breville recommends results in a fabulous outcome.
Hi! A few others have requested a post about the Breville Pizzaiolo, which I own and which I will definitely try to write about soon.
I don't know that I'll be able to give a comprehensive review — I've only ever used it for Neapolitan-style pizza, but I will try to experiment with other foods/styles of pizza too. It would be fun to be able to cook some toppings in the oven before using them on a pizza that you then bake in the oven. Stay tuned!
Thank you!
Thoughts on “0ver-proofed” dough? Does it even exist when we are talking about these 12 hour warm to 1 or 2 days cold doughs. Just made my 2 second attempt carefully following the recipe for the focaccia style pizza. All ingredients the same as first attempt(which came out well) more or less same kitchen temperature, everything measured with digital scale.This time the dough ballooned to more than double in a few hours then started deflating. I put it in the fridge after 5or 6 hours and by this morning it was collapsed and sad looking. I deflated it, reshaped it and stuck back in the fridge planning on using it tomorrow. We will see how it goes. Will collapsed dough still produce a good pizza? Should I have just cut my losses and started another one? Should I just put it in the fridge when it has doubled even if it’s just a few hours? Inquiring minds want to know.
No, you did the right thing! It will be perfect. Tomorrow morning, or when you have time, remove the dough from the fridge and fit it into your prepared pan immediately. Slick lightly with oil and cover with plastic wrap (if you are not opposed) and let rise for 3 to 5 hours depending on the temp of your kitchen. Then parbake it when it is ready.
Are you making the DSP or Sicilian? Just curious :)
Sicilian. Makes more
As always, so helpful. ❤️
I am curious about the cheese. I notice you no longer shred it but just break it up into pieces. Is that just a personal preference?
Yes! For a few reasons: 1. I just find it easier to pull apart a chunk of cheese than grating it. 2. Some cheese like the Calabro brand I love are actually hard to grate — it's on the soft side. 3. I prefer the result — keeping it in chunks allows it to melt a little more slowly, which allows it to brown a little more slowly, too.
I’m always questioning if the flavor of same day made pizza dough is any different from the refrigerated dough. I never have forethought to make ahead. Any Tips , I use a stone and it usually comes out decent . Looking forward to your new book.
Thank you, Sandi :)
I do find that dough made ahead of time creates a superior crust. When dough spends time in the fridge, enzymes in both the flour and the yeast break down the starches in the flour into simple sugars, which contribute both to flavor and to browning. Give it a try sometime: make your dough on a Tuesday or Wednesday, ball it up, then stash it in the fridge till Friday (or whenever your pizza night is :)).
Agree! I make a sourdough pizza dough (Neopolitan style) and I've experimented with multi-day cold "fermentardation" (as I like to call it) and I've found the sweet spot to be 3 days in the fridge before proof and bake. Amazing flavor.
Same: 2-3 days in the fridge is where it's at :) :) :)
Agree that smell is the key factor. The dough will not taste good if the dough smells bad-- which is different from the smell of sourdough dough (as opposed to starter). I baked over-proofed bread dough recently, and the texture was off as was the flavor-- unpleasant taste and sort of spongy texture. So it may be false economy to salvage dough that is telling you it's past its prime.
I’m a “week is good for eating” type person. That’s my magic time frame for most foods in the fridge. I used to make a batch of sourdough and use it to make flatbreads/wraps each day for lunch. I’d find any longer than a week it was a bit too funky for me.
I made a batch of your pan pizza dough Feb 9 for the Sicilian Potato Rosemary pizza and didn’t use the remaining dough for a DSP until Feb 20 with great success, the finished pizza was light and airy with good flavor. The rest in the fridge wasn’t intentional but it happened. Seems that like your thin crust pizza dough the pan pizza dough is durable and hardy!
Every other week I make pizza dough on Friday. I roll it into four balls the next day. Two for Saturday and two for the fridge for the following Saturday. So 7 days in the fridge and one day on the counter overnight. Always delicious!