299122 Fri Nov 05 15:10:53 -0800 2004 2 27 General Chowhounding Topics 0 1655910 I have made basic pizza dough this morning, to bake tonight. I usually make it a day ahead and let it rise in the fridge, then out for 2 or so hours room temp to do the final rise for baking. I wonder if I can leave it out this afternoon to rise in room temp til I get back from work at in 7 hours. I use 1 pack yeast to 3 cups flour, water and salt. If I leave it out will I come home to a huge bubble of overraised dough...will it take over my kitchen... If I put it in the fridge I don't think it will raise enough...HELP? Fri Nov 05 15:10:53 -0800 2004 0 ciaolette 1 1655924 I used that fridge technique the other day and it worked pretty well for me. Since it was the first time I had done that I was ignorant of any need to let the dough come to room temp before shaping into a pie. I thought about it afterwards, but it really didn't seem to hinder the final product. I make a pretty soft dough and it was a little stiff out of the fridge, but I just worked the edges with my hands a bit, gradually making the circle larger and it was fine. In fact it seemed to produce a better result than if the whole thing were at room temp. Sometimes when my dough is warm it stretches to readily and I wind up with tears (too soft). So what I'm saying is as long as you have a soft dough, just put it out on the counter for a few minutes when you get home then go for it. Fri Nov 05 15:55:29 -0800 2004 1655910 0 Jambalaya 1 1655953 I agree with the other poster. If you choices are leave it out all day or bake it cold, pick bake it cold. It will way overproof if you leave it out unless you have a very cold room. Fri Nov 05 18:01:42 -0800 2004 1655910 0 rjka