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I keep fresh dough ball in the refrigerator for 6 days to slowly ferment. I bake pizza in conventional oven at 245C for 6 minutes. On the 1st and 2nd days they bake perfectly, but I start to have problems on the 3rd through 6th days. They rise well, and stretch well, but do not bake at all. I use CMC powder for preserving dough moisture. I work the dough well. How can I improve baking on days 3–6?

  • 245c (475F) seems kind of low for pizza, what is cmc powder ? – Max Nov 2 '18 at 14:11
  • Are you using the same dough over six days? – Stephie Nov 2 '18 at 15:22
  • @Max not in a home oven, most pizza recipes I've seen call for 425*F through 475*F, although yes, it would taste better cooked at higher temp for shorter time... that's just not always possible in a home oven. – SnakeDoc Nov 2 '18 at 16:42
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    @Stephie I read it like that. Also, CMC powder I think OP means Cornmeal Powder, often used to lubricate the dough on a pizza board (although I've never heard of it being used to preserve moisture). – SnakeDoc Nov 2 '18 at 16:43
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    SnakeDoc: CMC Powder is not cornmeal. It's Carboxymethyl cellulose, a gum additive. – FuzzyChef Nov 8 '18 at 19:10
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the problem is that a dough made to last 6 days of refrigerated fermentation should be different that one made to be baked after 24 or 48 hours.

If you use a stronger flour (W=350) your dough will be great after 5-6 days, but not perfect before; to have a great dough after 24 hours you should use a medium flour.

If your flour does not indicate the W value (that can roughly be considered proportional to the protein level) try adding a bit (1/3) of Manitoba Flour to your next dough (but consider that it will be less good the first day)

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