Will my pizza dough keep overnight?
I've made pizza dough for the first time, using a Marcella Hazan recipe. It's had its 3-hour rise, and now I don't have time to cook it tonight. Can I keep it in the fridge until tomorrow? If yes, what do I do? Do I put it in the fridge as it is, or punch it down first? And tomorrow, do I need to leave it to rise again (only one rise in the recipe)?
Put it in a well oiled bag and it'll be fine. It's rise in the refrigerator slowly. Just bring to room temperature before stretching out.
Yes, punch it down first. You can let it rise as many times as you want. Dough is alive. The more the rise the finer the texture. Typically, you don't want a really fine textured pizza dough, so just take it out of the fridge and let it rest and warm up. Then stretch it out.
I keep dough balls in the freezer for quick weekday pizza meals.
My husband makes dough on Tuesday for Friday's pizza. He never lets it rise before refrigerating it. Just roll it into a ball (makes it easier to shape later), oil it, and wrap it well. (We use oiled round Chinese take-out containers, cover the dough with plastic wrap, then put the lid on.)
To bake, he takes the dough out of the fridge and lets it come up to room temperature before shaping, topping and baking. The only actual "rising" time is in the refrigerator.
I wouldn't punch it down unless you're looking for a very bready type crust.
Every time you punch the dough down, you're making the crumb structure smaller...and by continually allowing it to 'rise', you're likely to overproof the dough, which will come out flat with little to no oven rise.
I, personally, would portion the balls out (if you haven't already) then toss them right into the fridge AS IS, in individual containers. Tomorrow, pull them out onto the counter and let them sit for about 2 hours or until room temp.
I routinely make a double batch of dough. I bake the first pizza the next day and the 2nd pizza is kept in a sealed Rubbermaid container in the refrigerator for up to a week.
After a week you might need to add one TBL of more flour, but once it is back to room temp and risen for 1 more time it is perfect to bake with. I actually prefer the week old crust because it has more flavor.
I know this is a old post but I wanted to add my 2 cents in.
I worked in a local bar known to have some of the best carryout pizza in the area.
This is what I was taught and did with my dough.
1) We mixed our batch of dough up.
2)We than portioned out all the dough balls.
3)We oiled up large baking sheets with regular vegetable oil (this film of oil)use a cookie sheet or a bag as others said.
4)Placed the dough balls on the sheets.
5)Brushed the tops of the dough balls with olive oil or vegetable oil.
6)covered with a huge piece of Saran wrap.
7)Put them in the Walk in fridge for what would be 36 hours by the time we used them.
8)Pull the dough out punch it down, stretch it in the pan, get a roller to pop tiny holes in the dough or do it with a Fork (VERY IMPORTANT) top it, bake eat it..!
Do not punch down the Dough down before putting it in the refrigerator. Only punch it down before baking.
Letting the dough do a slow rise in the fridge will let the dough develop a much better flavor.
Trust me I have made many many many many pizzas.
Here is a Picture of a pizza dough I am letting rise in the refrigerator. I will use this in 24 hours. It is still cooling from room temperature so it has risen slightly. But it is chilling down so this will almost come to a standstill and rise very slow the rest of the way.
This seems strange to me. Ifyou've gone to the trouble of cold fermenting a great batch of dough, why would you run a roller over it and intentionally deflate the bubble structure? I don’t doubt your results but I learned to hand stretch, to press the dough down as little as possible and to never roll it out.
To the OP, I would not punch down before refrigerating, and yes you'll probably find that it tastes better tomorrow. When I do a cold rise the dough always seems to taste the best at about day #3, then the dough texture starts to drop off after that.
It does not deflate anything. There are plenty of tiny air bubbles all over. Look at it this way .... If you imagined the percentage of the dough that these holes covered to the amount of untouched dough..... were talking UNDER 1% of the dough. They make roller specifically for this.... they are not called pizza dough deflaters .... lol.... now does that seem strange to you?
I like the no knead method. I do this the night before I want to make pizza. Proof the yeast in warm water and honey for ten minutes. Add the flour, salt and a glug of evoo. Stir it up until you have a dough. Rub evoo all over it. Put in a warm oven covered with a dish towel. Next day you come home from work and you have a awesome dough. I'd say it would keep for a week in the fridge, not that it will last that long!