Pizza Dough rising question
Hi - I am making my first pizza dough recipe and I actually started it just a couple hours ago. The recipe (http://americanfood.about.com/od/pizz...) said to put dough in an oiled bowl and cover with a kitchen towel until doubled in size, about 2 hours.
My question is... I actually had to go to work only after about an hour of letting it rise (I didn't plan out the timing too well). It hadn't doubled in size. Do you think I should try to get home as soon as I can to put it in the refrigerator or can I wait until it's been about 4 hours (when I take my normal lunch break). If I wait that long - will it be MASSIVE and ruined?
Thanks in advance!
I typically leave my out all day. I make the dough in the morning and form it into a pizza for dinner. I've never had a problem. I do put a wet towel over it.
Sometimes I make it the night before and leave it in the refrigerator overnight.
TP, I'd try a rescue. If it's not too warm at home it might be useable. The yeast might not be exhausted.
Knock the dough down, divide and refrigerate the dough balls and see what you get. The worst you can get is a very thin crisp crust.
Pizza dough can actually stand some aging. We make it at work almost every day. We form it into dough balls and then let it rest in the walk-ins over night. In experimenting with our dough to determine its' limits, we've found that we can hold it in refrigeration up to 3 days without adversely affecting the product.
I wouldn't let it go all day as the dough will over proof. If you can go home and move it to your fridge, you should be fine.
It depends on how much yeast, temperature of your house. If it's cool in your house, then four hours might be okay but if it's summer hot, it could overproof. You might end up w/ a cracker like toughish crust but it wouldn't be terrible.