Democratic Underground Latest Greatest Lobby Journals Search Options Help Login
Google

Can I keep uncooked pizza dough overnight?

Printer-friendly format Printer-friendly format
Printer-friendly format Email this thread to a friend
Printer-friendly format Bookmark this thread
This topic is archived.
Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU
 
wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Apr-02-05 02:04 PM
Original message
Can I keep uncooked pizza dough overnight?
I have a recipe for pizza dough I want to try, but it's too much for me to cook at one time. I seem to remember that you can keep yeast dough in the fridge overnight and that the yeasts slow down but don't die. Is that correct?

Or is there some other way I can keep the dough overnight? BTW, it's pretty cool in my house -- usually under 70 -- as I'm too cheap to pay the robber barons at PG&E any more than I absolutely have to.
Printer Friendly | Permalink |  | Top
Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Apr-02-05 03:05 PM
Response to Original message
1. It will keep just fine in the fridge overnight.
In fact, it will be better for the time spent there. The slow rise that happens in the fridge (yes, it continues to rise, but much more slowly) will develop better flavor than a fast rise.
Printer Friendly | Permalink |  | Top
 
wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Apr-02-05 05:14 PM
Response to Reply #1
6. That sounds great!
It'll be fun to compare dough that's rested in the fridge with some that hasn't.

I knew DU would have the answer.
Printer Friendly | Permalink |  | Top
 
Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Apr-02-05 03:22 PM
Response to Original message
2. I sympathize concering Plunder Gouge & Extort
The key to holding dough is to retard fermentation and to prevent the sponge from becoming contaminated with mold, wild yeasts and bacteria in the air.

Any dough can be retarded by sticking it into the fridge. 65 or 70 won't do it, my bread rises in a house I keep between 50 and 55.

Cover the dough with plastic wrap to keep it from becoming contaminated with bacteria, mold or potentially nasty tasting wild yeast.

Printer Friendly | Permalink |  | Top
 
wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Apr-02-05 05:12 PM
Response to Reply #2
4. LMAO
I always think of it as Pacific Graft and Extortion. Someone once made out their check that way, and PG&E cashed it.

Thanks for the tips!
Printer Friendly | Permalink |  | Top
 
housewolf Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Apr-02-05 05:08 PM
Response to Original message
3. Wrap it well in plastic
So that it doesn't dry out or get dry, hard spots on it.
Printer Friendly | Permalink |  | Top
 
wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Apr-02-05 05:13 PM
Response to Reply #3
5. Thank you
Will do.
Printer Friendly | Permalink |  | Top
 
demnan Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Apr-04-05 03:28 PM
Response to Original message
7. My brother makes excellent pizza
and he insists it's no good unless the dough is allowed to rest in the fridge overnight.
Printer Friendly | Permalink |  | Top
 
wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Apr-05-05 03:38 PM
Response to Reply #7
8. Thanks
It did well in the fridge. Maybe from now on, I'll leave it overnight on purpose.
Printer Friendly | Permalink |  | Top
 
mandyky Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Apr-14-05 02:17 PM
Response to Original message
9. I used to work at a pizza place
We made dough every day to keep stock up. We rarely used the new dough. We'd mix it, cut and weigh it, roll it in to balls and flatten the balls into circles. We'd let the dough stand at room temp until it started to puff a bit - usually a few hours - and then put the dough into the walkin coolers.

I'd say some of the dough we used was 3 or 4 days old, so no problem with overnight...
Printer Friendly | Permalink |  | Top
 
DU AdBot (1000+ posts) Click to send private message to this author Click to view 
this author's profile Click to add 
this author to your buddy list Click to add 
this author to your Ignore list Mon Dec 22nd 2014, 02:28 AM
Response to Original message
Advertisements [?]
 Top

Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group Donate to DU

Powered by DCForum+ Version 1.1 Copyright 1997-2002 DCScripts.com
Software has been extensively modified by the DU administrators


Important Notices: By participating on this discussion board, visitors agree to abide by the rules outlined on our Rules page. Messages posted on the Democratic Underground Discussion Forums are the opinions of the individuals who post them, and do not necessarily represent the opinions of Democratic Underground, LLC.

Home  |  Discussion Forums  |  Journals |  Store  |  Donate

About DU  |  Contact Us  |  Privacy Policy

Got a message for Democratic Underground? Click here to send us a message.

© 2001 - 2011 Democratic Underground, LLC