447242 Wed Oct 03 08:04:19 -0700 2007 3 31 Home Cooking 0 2999676 I'm making pizza for friends and am going to have to make the dough 8 hours or so before the guests arrive. Most recipes call for the dough to rise 1 - 2 hours. If it rises all day, will it be a problem? I've made pizza dough a lot, but never had to leave it all day... Wed Oct 03 08:04:19 -0700 2007 86973 yumfood 1 2999962 I'd put it in the fridge to slow the rising process. If it's still risen too much when you get home, then pound it down. If it hasn't risen enough because it was cold, then give it some time outside the fridge. Wed Oct 03 09:21:20 -0700 2007 2999676 87249 katecm 1 3000823 The flavor of bread dough is directly related to the rising time. 8-12 hour rise for pizza is prefect, if you keep it in a cool area. If you are going to be home, let it sit on the counter top and punch it down and give it a few turns every 3-4 hours. It can also be allowed to rise in the refrigerator. Wed Oct 03 12:37:30 -0700 2007 2999676 22220 Kelli2006 1 3023731 I mix up a wet "sponge dough" the night before, with a small amount of yeast, let it bubble and brew all night, and then knead in enough flour to make a standard pizza crust and then let it rise all day, maybe punch it down once or twice just to be mean. It really doesn't hurt the dough, it adds flavor and texture, and I get a good "pizzeria-style" crust when I crank the oven as high as it will go. Six minutes later, yummy pizza. I figure if Pizza Hut's crust can sit in a barrel in a hot kitchen for 18 hours, nothing's going to happen to some dough that rises all day in my reasonably cool kitchen. Wed Oct 10 20:10:48 -0700 2007 2999676 91302 podunkboy