298904 Thu Oct 21 16:15:02 -0700 2004 3 27 General Chowhounding Topics 0 1654110 I'm trying to make a Pissaladiere for the Los Angeles Chow Fiesta Saturday morning. My problem is that the recipe I've selected calls for rising the dough THREE times before topping and baking. Since I have to be at the Fiesta at 12, I don't see how I would have time to let the crust rise an hour, then an hour and a half, then an hour again before baking it. Is there an easier way? Should I make the crust the night before and top it with the onion mixture in the morning? Is there any stage at which you can put the dough in the fridge for the night? Thu Oct 21 16:15:02 -0700 2004 0 Chowpatty 1 1654132 !!!YES!!! You can always rise bread in the fridge. In fact slowing the rising this way makes for better taste. I almost always let put bread in the fridge overnight to rise. Thu Oct 21 19:12:57 -0700 2004 1654110 0 Liz K 1 1654133 Slow rise the dough in the refrigerator the night before, which allows the yeast to impart a lot of flavor into the dough without growing it to a monster size that you would have to punch down. After you make the dough, knead it, roll into a ball and place it in a clean bowl. Lightly oil it [Olive oil works well for pizza dough] and loosely cover the dough with plastic wrap to prevent drying. Place for 8-12 hours [overnight] in the fridge which will allow time for the dough to double in size. Good luck and I'll see you there on Saturday. Thu Oct 21 19:27:24 -0700 2004 1654110 0 P. 1 1654134 You can let the dough rise in the refrigerator whenever it is more convenient for you. If the event is Saturday, you could make the dough on Thursday evening, refrigerate overnight for the first rise, punch down on Friday, refrigerate again overnight, and on Saturday, punch down again and shape your dough for baking. Thu Oct 21 19:29:21 -0700 2004 1654110 0 Jeremy Newel