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15 votes

Can I put pizza dough in the fridge after 12 hours of rising

Yes, pizza dough can be moved to the refrigerator after an initial rise, even after 24 or more hours at room temperature. See also this question.
moscafj's user avatar
  • 75.8k
9 votes

Why is the dough in cheap pizza places so bad?

Well, the most obvious difference is that the two "better" restaurants you mention serve brick-oven style pizza, which is probably quite different from the cooking method in a "cheap sub-style pizza ...
Athanasius's user avatar
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8 votes
Accepted

Can I still use poolish which has quadrupled in volume?

Give it a good sniff. If it smells yeasty, and maybe a little sour, you are good to go. After all, using a poolish (or any starter) at its peak activity is a good thing. The longer it ferments, the ...
moscafj's user avatar
  • 75.8k
7 votes

Can I put pizza dough in the fridge after 12 hours of rising

From my own experience it tends to become a bit slimey if left rising too long (72 hours unrefrigerated), but the fridge cuts the effect of letting it rise further massively (I'd say roughly 1/4). You'...
Hobbamok's user avatar
  • 289
3 votes

Sourdough pizza crust for wood-fired oven

I have done some experimentation very similar to yours and ended up with the same observations. I also can confirm your assumption that the acidity breaks down the gluten is right. Creating a ...
J. Mueller's user avatar
  • 2,109
3 votes

Should I reshape refrigerated pizza dough into ball again when taking it out of the fridge?

You don't need to take them out 8 hours before cooking, that's too long. 1-2 hours is long enough as it gives your dough time to come back up to temperature before baking and get active again. If your ...
GdD's user avatar
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2 votes

Sourdough pizza crust for wood-fired oven

I have the same experience. Did you try using a preferment that is half yeast preferment and half sourdough preferment? It is a technique used in Tartine and I have had some promising results with ...
Kristof Van Landschoot's user avatar
2 votes
Accepted

Why is the dough in cheap pizza places so bad?

I did some more research on this question and found that the reason cheap pizza places tend to have similar, low-quality crust is because they use something called "parbaked" dough. This is dough that ...
Drisheen Colcannon's user avatar
2 votes

How to scale a recipe for Neapolitan Pizza?

I am new to pizza cooking, but I note that the Associazione Verace Pizza Napoletana says that yeast should not be scaled proportionally (ie, that proportionally less yeast is needed as total ...
user69037's user avatar
2 votes

How to scale a recipe for Neapolitan Pizza?

Yes, using ¼ of everything should work. As additional improvements for the scaling I also would recommend to measure all ingredients for the dough by weight as this allows to do the whole preparation ...
J. Mueller's user avatar
  • 2,109
2 votes

How to scale a recipe for Neapolitan Pizza?

In general bread formulas are proportional, and can be scaled as necessary.
moscafj's user avatar
  • 75.8k
1 vote
Accepted

Should I reshape refrigerated pizza dough into ball again when taking it out of the fridge?

Your recipe is very close to the one I use regularly. But I´m doing the cold fermentation as bulk proof. Then do the dough-balling ~5h (for 1d dough) to ~4h (for 2d dough) before baking and let them ...
J. Mueller's user avatar
  • 2,109
1 vote

How can I produce a more soggy Neapolitan pizza crust?

Perhaps this is an obvious answer - but if your center is too dry, add moisture. If you're happy with the edges and the rest of the pizza, then meddling with other variables (like time, temp, or ...
Megha's user avatar
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