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Thread: pizza dough question

  1. #1
    Tracy Guest

    Default pizza dough question

    Yesterday, I decided to make pizza. In the past I just made the dough
    and without even letting it rise - made the pizza.

    I have lately been playing with letting it rise first. When I let it
    rise I get a denser pizza, but when it doesn't rise I get a much thinner
    crust. I like both.

    My problem? Last night after I made the dough, my power went out. I had
    heard my BIL's power had gone out (he lives one town over) but had it
    back within an hour. So, I figured I'd just wait it out.

    Let's see, it was around 6 that I made the dough, it was rising nicely,
    but I still had no power at 7 or 8. So, I punched it down to let it go
    again. No power at 10 or 11. I put the bowl in the fridge at that point.

    Power finally came back on at 11:30. Now I have a bowl of cold pizza
    dough in my fridge.

    Do I let it come to room temp before I try to use it? Punch it down
    again and let it rise again at room temp?

    Thanks!
    Tracy

  2. #2
    Christine Dabney Guest

    Default Re: pizza dough question

    On Mon, 21 Jul 2008 09:10:54 -0400, Tracy <[email protected]> wrote:

    Now I have a bowl of cold pizza
    >dough in my fridge.
    >
    >Do I let it come to room temp before I try to use it? Punch it down
    >again and let it rise again at room temp?
    >
    >Thanks!
    >Tracy


    I take it out and let it come to close to room temp before shaping it.
    Usually takes about an hour.

    I think you will be surprised at the taste of it, after having an
    overnight rise in the fridge. It really seems to improve it. One of
    the bread authorities in this country (Peter Reinhardt) also wrote a
    great book on pizza, and he recommends an overnight stay in the fridge
    to improve flavor. I sometimes even leave it another day or so,
    before shaping it.

    Christine, who thinks she might make pizza dough tonight.


  3. #3
    kilikini Guest

    Default Re: pizza dough question

    Christine Dabney wrote:
    > On Mon, 21 Jul 2008 09:10:54 -0400, Tracy <karachit@[email protected]> wrote:
    >
    > Now I have a bowl of cold pizza
    >> dough in my fridge.
    >>
    >> Do I let it come to room temp before I try to use it? Punch it down
    >> again and let it rise again at room temp?
    >>
    >> Thanks!
    >> Tracy

    >
    > I take it out and let it come to close to room temp before shaping it.
    > Usually takes about an hour.
    >
    > I think you will be surprised at the taste of it, after having an
    > overnight rise in the fridge. It really seems to improve it. One of
    > the bread authorities in this country (Peter Reinhardt) also wrote a
    > great book on pizza, and he recommends an overnight stay in the fridge
    > to improve flavor. I sometimes even leave it another day or so,
    > before shaping it.
    >
    > Christine, who thinks she might make pizza dough tonight.


    Thanks for answering, Christine. I thought this was a really good question.

    kili



  4. #4
    George Guest

    Default Re: pizza dough question

    Christine Dabney wrote:
    > On Mon, 21 Jul 2008 09:10:54 -0400, Tracy <[email protected]> wrote:
    >
    > Now I have a bowl of cold pizza
    >> dough in my fridge.
    >>
    >> Do I let it come to room temp before I try to use it? Punch it down
    >> again and let it rise again at room temp?
    >>
    >> Thanks!
    >> Tracy

    >
    > I take it out and let it come to close to room temp before shaping it.
    > Usually takes about an hour.
    >
    > I think you will be surprised at the taste of it, after having an
    > overnight rise in the fridge. It really seems to improve it. One of
    > the bread authorities in this country (Peter Reinhardt) also wrote a
    > great book on pizza, and he recommends an overnight stay in the fridge
    > to improve flavor. I sometimes even leave it another day or so,
    > before shaping it.
    >
    > Christine, who thinks she might make pizza dough tonight.
    >

    Thats one of the reasons why pizza at a real pizzeria tastes better.
    They cut the dough up into pie weight pieces and put them in trays and
    roll the rack into the cooler.

  5. #5
    Tracy Guest

    Default Re: pizza dough question

    Christine Dabney wrote:
    > On Mon, 21 Jul 2008 09:10:54 -0400, Tracy <[email protected]> wrote:
    >
    > Now I have a bowl of cold pizza
    >> dough in my fridge.
    >>
    >> Do I let it come to room temp before I try to use it? Punch it down
    >> again and let it rise again at room temp?
    >>
    >> Thanks!
    >> Tracy

    >
    > I take it out and let it come to close to room temp before shaping it.
    > Usually takes about an hour.
    >
    > I think you will be surprised at the taste of it, after having an
    > overnight rise in the fridge. It really seems to improve it. One of
    > the bread authorities in this country (Peter Reinhardt) also wrote a
    > great book on pizza, and he recommends an overnight stay in the fridge
    > to improve flavor. I sometimes even leave it another day or so,
    > before shaping it.
    >
    > Christine, who thinks she might make pizza dough tonight.
    >


    Thanks Christine. I had a feeling that the flavor would improve.
    No more impromptu "let's have pizza" nights if this succeeds....

    It will be chicken parm pizza tonight. Before the power went out I had
    breaded and pan fried a couple of chicken breasts - as if for chicken
    parm. The plan was to slice up the chicken and put it on the pizza. I
    will admit this was The Kid's idea. He originally wanted buffalo chicken
    pizza but I convinced him chicken parm would be better.

    Tracy


  6. #6
    Janet Guest

    Default Re: pizza dough question

    I have another question about pizza dough.

    I always seem to have trouble stretching it out. It tears, it won't stretch,
    etc etc. I make bread all the time, I've made puff pastry with no problem,
    I've made all kinds of specialty crusts such as the French ones that contain
    a lot of sugar and egg yolk, and have no problem with regular pie crust, but
    I've never been able to get the %*!$ pizza crust to behave!

    Any tips?



  7. #7
    Serene Vannoy Guest

    Default Re: pizza dough question

    Janet wrote:
    > I have another question about pizza dough.
    >
    > I always seem to have trouble stretching it out. It tears, it won't stretch,
    > etc etc. I make bread all the time, I've made puff pastry with no problem,
    > I've made all kinds of specialty crusts such as the French ones that contain
    > a lot of sugar and egg yolk, and have no problem with regular pie crust, but
    > I've never been able to get the %*!$ pizza crust to behave!
    >
    > Any tips?


    Do you let it rest first? Dough needs to rest for at least 15 minutes to
    become stretchable, in my experience.

    Serene

    --
    "I think I have an umami receptor that has developed sentience." -- Stef

  8. #8
    Pete C. Guest

    Default Re: pizza dough question


    Tracy wrote:
    >
    > Christine Dabney wrote:
    > > On Mon, 21 Jul 2008 09:10:54 -0400, Tracy <[email protected]> wrote:
    > >
    > > Now I have a bowl of cold pizza
    > >> dough in my fridge.
    > >>
    > >> Do I let it come to room temp before I try to use it? Punch it down
    > >> again and let it rise again at room temp?
    > >>
    > >> Thanks!
    > >> Tracy

    > >
    > > I take it out and let it come to close to room temp before shaping it.
    > > Usually takes about an hour.
    > >
    > > I think you will be surprised at the taste of it, after having an
    > > overnight rise in the fridge. It really seems to improve it. One of
    > > the bread authorities in this country (Peter Reinhardt) also wrote a
    > > great book on pizza, and he recommends an overnight stay in the fridge
    > > to improve flavor. I sometimes even leave it another day or so,
    > > before shaping it.
    > >
    > > Christine, who thinks she might make pizza dough tonight.
    > >

    >
    > Thanks Christine. I had a feeling that the flavor would improve.


    It should.

    > No more impromptu "let's have pizza" nights if this succeeds....


    You can still do that, just find a local grocery store that sells
    refrigerated pizza dough, usually the ones that also sell ready to bake
    pizzas. This dough is generally quite good and are of course ready to
    use by the time you get them home and prep the toppings.

    >
    > It will be chicken parm pizza tonight. Before the power went out I had
    > breaded and pan fried a couple of chicken breasts - as if for chicken
    > parm. The plan was to slice up the chicken and put it on the pizza. I
    > will admit this was The Kid's idea. He originally wanted buffalo chicken
    > pizza but I convinced him chicken parm would be better.


    Buffalo chicken pizza is very good when done properly (don't skimp on
    the Red Hot). Another good variation is a white pizza (olive oil and
    garlic) topped with chicken, crumbled feta cheese, hot cherry pepper
    slices and just enough mozz. to hold everything in place.

  9. #9
    zxcvbob Guest

    Default Re: pizza dough question


    Janet wrote:
    > I have another question about pizza dough.
    >
    > I always seem to have trouble stretching it out. It tears, it won't stretch,
    > etc etc. I make bread all the time, I've made puff pastry with no problem,
    > I've made all kinds of specialty crusts such as the French ones that contain
    > a lot of sugar and egg yolk, and have no problem with regular pie crust, but
    > I've never been able to get the %*!$ pizza crust to behave!
    >
    > Any tips?
    >
    >



    Add more water.

  10. #10
    Tracy Guest

    Default Re: pizza dough question

    Janet wrote:
    > I have another question about pizza dough.
    >
    > I always seem to have trouble stretching it out. It tears, it won't stretch,
    > etc etc. I make bread all the time, I've made puff pastry with no problem,
    > I've made all kinds of specialty crusts such as the French ones that contain
    > a lot of sugar and egg yolk, and have no problem with regular pie crust, but
    > I've never been able to get the %*!$ pizza crust to behave!
    >
    > Any tips?
    >
    >

    What's your recipe?

  11. #11
    sf Guest

    Default Re: pizza dough question

    On Mon, 21 Jul 2008 10:41:34 -0400, "Janet" <[email protected]>
    wrote:

    >I have another question about pizza dough.
    >
    >I always seem to have trouble stretching it out. It tears, it won't stretch,
    >etc etc. I make bread all the time, I've made puff pastry with no problem,
    >I've made all kinds of specialty crusts such as the French ones that contain
    >a lot of sugar and egg yolk, and have no problem with regular pie crust, but
    >I've never been able to get the %*!$ pizza crust to behave!
    >
    >Any tips?
    >

    Let it rest.... it's like pie dough in that sense.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  12. #12
    Giusi Guest

    Default Re: pizza dough question

    "Tracy" <[email protected]> ha scritto nel messaggio
    news:g621mo$74l$[email protected]..
    > Yesterday, I decided to make pizza. In the past I just made the dough and
    > without even letting it rise - made the pizza.
    >
    > I have lately been playing with letting it rise first. When I let it rise
    > I get a denser pizza, but when it doesn't rise I get a much thinner crust.
    > I like both.
    >
    > My problem? Last night after I made the dough, my power went out. I had
    > heard my BIL's power had gone out (he lives one town over) but had it back
    > within an hour. So, I figured I'd just wait it out.
    >
    > Let's see, it was around 6 that I made the dough, it was rising nicely,
    > but I still had no power at 7 or 8. So, I punched it down to let it go
    > again. No power at 10 or 11. I put the bowl in the fridge at that point.
    >
    > Power finally came back on at 11:30. Now I have a bowl of cold pizza
    > dough in my fridge.
    >
    > Do I let it come to room temp before I try to use it? Punch it down again
    > and let it rise again at room temp?
    >
    > Thanks!
    > Tracy


    You've probably already decided what to do, but this is what I do. I never
    let the dough rise less than 12 hours. Overnight in the fridge in a Ziplock
    is great. After at least 12 hours I punch it down and for it and bake it.
    The difference in flavor is astounding.



  13. #13
    Paul M. Cook Guest

    Default Re: pizza dough question


    "Tracy" <[email protected]> wrote in message
    news:g621mo$74l$[email protected]..
    > Yesterday, I decided to make pizza. In the past I just made the dough and
    > without even letting it rise - made the pizza.
    >
    > I have lately been playing with letting it rise first. When I let it rise
    > I get a denser pizza, but when it doesn't rise I get a much thinner crust.
    > I like both.
    >
    > My problem? Last night after I made the dough, my power went out. I had
    > heard my BIL's power had gone out (he lives one town over) but had it back
    > within an hour. So, I figured I'd just wait it out.
    >
    > Let's see, it was around 6 that I made the dough, it was rising nicely,
    > but I still had no power at 7 or 8. So, I punched it down to let it go
    > again. No power at 10 or 11. I put the bowl in the fridge at that point.
    >
    > Power finally came back on at 11:30. Now I have a bowl of cold pizza
    > dough in my fridge.
    >
    > Do I let it come to room temp before I try to use it? Punch it down again
    > and let it rise again at room temp?



    By now I assume you have solved the problem. Yes, punching it down and
    letting it rise again would have been a good solution. But for future
    reference, I like to make pizza dough by letting it rise slowly in the
    fridge overnight. I find it makes for a much nicer tasting crust.

    Paul



  14. #14
    Paul M. Cook Guest

    Default Re: pizza dough question


    "Janet" <[email protected]> wrote in message
    news:[email protected]..
    >I have another question about pizza dough.
    >
    > I always seem to have trouble stretching it out. It tears, it won't
    > stretch, etc etc. I make bread all the time, I've made puff pastry with no
    > problem, I've made all kinds of specialty crusts such as the French ones
    > that contain a lot of sugar and egg yolk, and have no problem with regular
    > pie crust, but I've never been able to get the %*!$ pizza crust to behave!
    >
    > Any tips?


    Knead it more. You need gluten to make the dough stretch.

    Paul



  15. #15
    Billy Guest

    Default Re: pizza dough question

    On Mon, 21 Jul 2008 09:10:54 -0400, Tracy <[email protected]> wrote:

    >Do I let it come to room temp before I try to use it?


    Yes....


  16. #16
    Christine Dabney Guest

    Default Re: pizza dough question

    On Mon, 21 Jul 2008 10:11:21 -0400, Tracy <[email protected]> wrote:


    >Thanks Christine. I had a feeling that the flavor would improve.
    >No more impromptu "let's have pizza" nights if this succeeds....


    Oh yes you can.... It freezes really well..so no reason why you
    couldn't let it have an overnight rise, and then freeze it. Then you
    could pull it out when you wanted pizza...impromptu!!
    >
    >It will be chicken parm pizza tonight.


    I would be interested in what you think of the flavor...

    Christine

  17. #17
    sf Guest

    Default Re: pizza dough question

    On Mon, 21 Jul 2008 18:32:15 -0600, Christine Dabney
    <[email protected]> wrote:

    >On Mon, 21 Jul 2008 10:11:21 -0400, Tracy <[email protected]> wrote:
    >
    >>
    >>It will be chicken parm pizza tonight.

    >
    >I would be interested in what you think of the flavor...
    >


    I make chicken pizza, but I grind lightly poached or leftover chicken
    meat in the FP.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

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