Proofing Pizza Dough

[Sinophile]

I've noticed that my pizza dough benefits from sitting overnight -- or multiple nights -- in the refrigerator. The question is whether it is better to proof the dough for a few hours and then place it overnight in the refrigerator, or to place it overnight in the refrigerator and then proof it for a few hours. I look forward to hearing your opinions.

[Kelli2006]

The dough will proof both on the counter-top or in the fridge, but the lower temperature obviously slow the process. I prefer to start it on the counter, and then proof it for 8-12 hours in the fridge. You must bring the dough back to room temp before using for best results.

[Vetter]

I've been making mine and then promptly sticking it in the fridge to use later in the work week. I take a chunk of it out of the fridge after work and go from there. It's lovely, easy to handle stuff made that way.

[mlgagnon]

I think the answer depends on what you want from your pizza crust. I like very thin crispy crust and use sourdough starter. I let it rise once, then roll, add the toppings and bake on a very hot stone.

When I make thick crust pizza, I add extra yeast and only let it rise once, on the stone.

[Jimbosox04]

Ouch, I never roll pizza dough, takes away those golden bubbles.

[Jimbosox04]

the general rule is the less the yeast, the longer the proof. reason being is that the more the yeast the faster the rise, and also the yeast will eat all the sugars in the dough and take away the malty flavors that most are looking for when make a good crust. If you want a thicker crust I would say to use more yeast and proof before you refrigerate, than also take it out a few hours before you use it to get it back to room temperature,

If you take a look at Peter Reinhart's Bread Bakers Apprentice Book you will see that he actually refrigerates the flour and uses water that is 40 degree, once he is done kneading he immediately refrigerates it and uses it 2 to 3 day after for best results.

Here is one pic

[steve h.]

this is a tough call. low-yeast, thin crust dough recipes like patricia wells' benefit from an overnight in the refrigerator. other cake flour recipes (think thicker crust in the style of naples) benefit from an overnight on the kitchen counter. punching the dough down mid afternoon and getting a second rise is very beneficial. there are lots of variables in building a good pizza dough. best of luck.

[ziggylu]

I put mine in the fridge right after I knead it and let it sit there at least 24 hours. Then I'll pull it out 2-3 hours before I want to use it. Been really happy doing this.

[BarmyFotheringayPhipps]

I'd definitely go with Door #2 myself.