BIG bag of PIZZA DOUGH
I'm thinking of buying couple bags of pizza dough from an Italian Deli for my pizza party. I bought a bag before and left it out at room temp for a few hours before stretching it out. I had trouble forming a nice circle and was wondering what I can do to handle it better? Should I form them into balls when it reaches room temperature and place a towel on top for ten minutes or in a bag with a little olive oil?
Anyone have tips on handling store bought fresh pizza dough??
I portion the dough into 1 lbs balls, or the size of a softball if you are using a standard pizza pan. Let these rest under a floured towel for 1 hour.
I have learned that coating your hands with water or olive oil helps with forming, but you need to form them in 2 stages, as the gluten will cause the first forming to contract slightly. You can bake them after shaping, but if you desire a chewier crust, allow the formed rounds to proof another 30 minutes.
The perfect circle looks nice, but most great pizzas are slightly misshapen. They still taste great.
I've had success with the dough, by taking it out and letting it come to room temp, just barely...maybe even working it when it's a little cool, but before it starts rising again. I made some dough on Saturday, immediately put it into the fridge in a greased plastic bag, very loosely closed, took it out at about 4 on Sunday, punched it down, prepared the baking pan with oil and cornmeal, then started working it, and made a perfect circle for the second time ever. I'll not try to work warm pizza dough again!