Just curious what everyone’s go to is. I’ve taken my 73 hr cold fermented dough out right before launching and hours in advance. What’s your sweet spot?
4-5 hours seems just right for me, this is with 2-3 day ferments and I ball them right of the fridge and let them do their final rise.
mobpies
Won’t make a pizza until it’s been out of the fridge for at least 4 hours.
Scoop_9
It depends on what flour I’m using. HG, within an hour, KABF-2-3 hours
nanometric
It’s generally not useful to put a time frame on this question as there are too many variables: fermentation schedule, dough temp. before removal from ‘fridge, ambient temp. where dough is to be tempered, etc.. What you want to focus on is the internal doughball temp. before stretching (assuming the dough is properly fermented). Doughball internal temp. should be ~50 – 60F before stretching. A bit higher than that is Ok, too, but lower than ~50 is generally not good. YMMV.
DoctorMumbles
I normally just do 2 hours.
Sea_Bear7754
5-8 hours is what I typically do.
northeasternlurker
At least 4 hours, up to 6
animatuum
I give it a good 6 hours!
bigatrop
I bring the dough out 4-6 hours before cook time after a 2-3 day cold fermentation. Pull the bulk dough out the fridge, ball it, and let it rise at room temp until I’m hungry.
jsaks19
that’s a gorgeous pizza!
Attjack
I take it out of the freezer in the morning.
Skytraffic540
Looks perfect. What kind of cheese?
in_vestigate311
Feel like this is controversial but I leave ZERO time in between taking it out of fridge and stretching it
Have no problem stretching out and keeping to 14inch pies
Pros – cold firmer dough means I can bump the hydration up a bit, and we all know the benefits of that (if I let these same doughs get to room temperature etc. I find them harder to work with)
Cons – it wants to stretch back somewhat quicker but it’s easy to restretch out, just takes a couple of minutes longer than normal
beachtrader
5-6 hours out of fridge before use. I do nothing with the dough except to make the pizza when it is time.
I have had very good results doing this but I have spent a lot of time figuring out what works best for me.
Caveat: The dough will sit on the counter between 68-75 for the 5-6 hours. If it is hotter you can take it later; colder, take it hour for more time on counter.
aeroartist
It was wildly hot yesterday when I made some and it only took about half an hour in our hot kitchen. Depends on the weather
WWGHIAFTC
3-4 hours.
If I only have an hour I do this: and it works like 90% as good.
Boil a big measuring cup of water in the microwave or maybe two smaller ones. After they boil, move them to the far corners of the microwave. Put your doughballs in the microwave with the lids cracked open. The heat and steam will rise the dough really fast, no drying out, and not hot enough to ruin anything. You can, in an emergency have the dough ready to shape in about an hour or less.
ThisHasFailed
Depends on the temperature and humidity of where I’m going to let it relax
LegateDamar13
Usually 2-3 hours but in general when i feel/think it’s ready to be stretched.
mjtaughtmethat
16-18°C
CastIronDaddy
Csn tou cold ferment with dough bought from a really good pizza spot(Fortubayely fot my pizza stomach, I live in nyc!)? And if so, how would you do it?
Thanks!
diabloman8890
God damn that is a beautiful pie
wolframbeta6
Here’s my process that I’m quite happy with…
Mix 2.5kg of flour worth of dough
Bulk ferment on the counter for 1 hour
Ball and freeze (500g)
Take out of the freezer into oiled containers for the fridge (Let sit in the fridge for anywhere between 1-8 days)
Pull out 3-4 hours before bake
—
The long sit in the fridge completely relaxes the dough and it basically stretches itself and I throw it on the peel, 16″ pies
For NY styler after a 1-5 day cold ferment, my dough usually gets to room temp in about 2 hours. I’ve never had a problem stretching the dough doing it this way.
minnesotajersey
3 hours after a 72 hour cold ferment. NY style at 63% hydration.
Kenobihiphop
Thanks for creating this post. I’m making pizza tonight and seeing this reminded me to take my dough out of the fridge. It’s really warm in the kitchen so it’ll be ready in 2 hours. 👍
nucl3ar0ne
As someone from NY this is the type I pizza I come here to look at. No offense to the others as I would certainly eat them, but so many pies posted here have a crust that is like 5″ wide.
Individual_Patient25
I’ll take 2 slices thanks 🙏
passingby
Wow that pizza looks absolutely perfect. Dumb question but how do you get the top of your crust so cooked? Mine always looks very pale and I can never get it cooked without burning the cheese. Also what dough recipe is that if you don’t mind me asking?
Diligent-Display1973
3 hours is enough for me. The dough always seem to be very relaxed by this point and doesn’t retract
SixPathsOfWin
I prefer RT doughs that never go into the fridge to begin with.
dubnobas
Been doing mine 4-5 hours. I tried 3 and it wasn’t ready
CastIronDaddy
Gotxha. Thanks. Glad I didnt try, lol
Does anyone have a good NYC style pie dough recipe?
Or a good DOC Napoli margarita cold fwrmented dough recipe?
Thanks!
the_business007
Jesus Christ! This sub is going to make me get a pizza oven…. Lol
Farkerisme
Long enough to bring it to room temp
KCcoffeegeek
I do a poolish, 24 hours on the countertop ferment, make the dough that next day. Dough rises 45 mins at room temp then goes in the fridge for 24 hours. I generally heat my oven and steel for about 90 minutes and I take the dough out at the same time. I never seem to have really super pliable stretchy dough like a lot of videos but I also may be trying to stretch 10 inches of dough to 12 or more inches so I’m not sure if it’s a dough issue or if I’m simply trying to spread it out too much. I don’t think it’s too cold though.
Buying_wis
That looks like a proper NYC pie. The bubbles look great
Disastrous-Toe9526
Why does this pie look perfect? Like AI generated.
Scuzzle_
Atleast an hour
VAF64
Cold ferment 5 days. Let rest for about 3 hours at room temperature before using.
delmarz
2-3 hours depending on the room temperature and how the cold ferment has been going.
mips95
Gorgeous pizza. What cheese are you using?
CallsignDrongo
The best pizza I’ve ever had comes from little pizza joints that take the dough right out of the cooler and toss it. No pizza joint lets their dough rest out, it just goes straight from the fridge to tossing.
Anything else imo is just playing around. The recipe of your dough matters far more than the temperature you throw it at.
Fridge, pull, throw immediately, fire.
Rathma86
I have never made a pizza that looks like this. Can someone please direct me to a recipe for this kind of dough. (I use a weber kettle to cook on)
Such_Maximum_1517
That is a great looking pie. I love making pizza too.
44 Comments
4-5 hours seems just right for me, this is with 2-3 day ferments and I ball them right of the fridge and let them do their final rise.
Won’t make a pizza until it’s been out of the fridge for at least 4 hours.
It depends on what flour I’m using. HG, within an hour, KABF-2-3 hours
It’s generally not useful to put a time frame on this question as there are too many variables: fermentation schedule, dough temp. before removal from ‘fridge, ambient temp. where dough is to be tempered, etc.. What you want to focus on is the internal doughball temp. before stretching (assuming the dough is properly fermented). Doughball internal temp. should be ~50 – 60F before stretching. A bit higher than that is Ok, too, but lower than ~50 is generally not good. YMMV.
I normally just do 2 hours.
5-8 hours is what I typically do.
At least 4 hours, up to 6
I give it a good 6 hours!
I bring the dough out 4-6 hours before cook time after a 2-3 day cold fermentation. Pull the bulk dough out the fridge, ball it, and let it rise at room temp until I’m hungry.
that’s a gorgeous pizza!
I take it out of the freezer in the morning.
Looks perfect. What kind of cheese?
Feel like this is controversial but I leave ZERO time in between taking it out of fridge and stretching it
Have no problem stretching out and keeping to 14inch pies
Pros – cold firmer dough means I can bump the hydration up a bit, and we all know the benefits of that (if I let these same doughs get to room temperature etc. I find them harder to work with)
Cons – it wants to stretch back somewhat quicker but it’s easy to restretch out, just takes a couple of minutes longer than normal
5-6 hours out of fridge before use. I do nothing with the dough except to make the pizza when it is time.
I have had very good results doing this but I have spent a lot of time figuring out what works best for me.
Caveat: The dough will sit on the counter between 68-75 for the 5-6 hours. If it is hotter you can take it later; colder, take it hour for more time on counter.
It was wildly hot yesterday when I made some and it only took about half an hour in our hot kitchen. Depends on the weather
3-4 hours.
If I only have an hour I do this: and it works like 90% as good.
Boil a big measuring cup of water in the microwave or maybe two smaller ones. After they boil, move them to the far corners of the microwave. Put your doughballs in the microwave with the lids cracked open. The heat and steam will rise the dough really fast, no drying out, and not hot enough to ruin anything. You can, in an emergency have the dough ready to shape in about an hour or less.
Depends on the temperature and humidity of where I’m going to let it relax
Usually 2-3 hours but in general when i feel/think it’s ready to be stretched.
16-18°C
Csn tou cold ferment with dough bought from a really good pizza spot(Fortubayely fot my pizza stomach, I live in nyc!)? And if so, how would you do it?
Thanks!
God damn that is a beautiful pie
Here’s my process that I’m quite happy with…
Mix 2.5kg of flour worth of dough
Bulk ferment on the counter for 1 hour
Ball and freeze (500g)
Take out of the freezer into oiled containers for the fridge (Let sit in the fridge for anywhere between 1-8 days)
Pull out 3-4 hours before bake
—
The long sit in the fridge completely relaxes the dough and it basically stretches itself and I throw it on the peel, 16″ pies
https://preview.redd.it/9isy7k3vpmzc1.jpeg?width=2268&format=pjpg&auto=webp&s=2185064e76e2f5cfe74b47855c84e8f8925acd76
For NY styler after a 1-5 day cold ferment, my dough usually gets to room temp in about 2 hours. I’ve never had a problem stretching the dough doing it this way.
3 hours after a 72 hour cold ferment. NY style at 63% hydration.
Thanks for creating this post. I’m making pizza tonight and seeing this reminded me to take my dough out of the fridge. It’s really warm in the kitchen so it’ll be ready in 2 hours. 👍
As someone from NY this is the type I pizza I come here to look at. No offense to the others as I would certainly eat them, but so many pies posted here have a crust that is like 5″ wide.
I’ll take 2 slices thanks 🙏
Wow that pizza looks absolutely perfect. Dumb question but how do you get the top of your crust so cooked? Mine always looks very pale and I can never get it cooked without burning the cheese. Also what dough recipe is that if you don’t mind me asking?
3 hours is enough for me. The dough always seem to be very relaxed by this point and doesn’t retract
I prefer RT doughs that never go into the fridge to begin with.
Been doing mine 4-5 hours. I tried 3 and it wasn’t ready
Gotxha. Thanks. Glad I didnt try, lol
Does anyone have a good NYC style pie dough recipe?
Or a good DOC Napoli margarita cold fwrmented dough recipe?
Thanks!
Jesus Christ! This sub is going to make me get a pizza oven…. Lol
Long enough to bring it to room temp
I do a poolish, 24 hours on the countertop ferment, make the dough that next day. Dough rises 45 mins at room temp then goes in the fridge for 24 hours. I generally heat my oven and steel for about 90 minutes and I take the dough out at the same time. I never seem to have really super pliable stretchy dough like a lot of videos but I also may be trying to stretch 10 inches of dough to 12 or more inches so I’m not sure if it’s a dough issue or if I’m simply trying to spread it out too much. I don’t think it’s too cold though.
That looks like a proper NYC pie. The bubbles look great
Why does this pie look perfect? Like AI generated.
Atleast an hour
Cold ferment 5 days. Let rest for about 3 hours at room temperature before using.
2-3 hours depending on the room temperature and how the cold ferment has been going.
Gorgeous pizza. What cheese are you using?
The best pizza I’ve ever had comes from little pizza joints that take the dough right out of the cooler and toss it. No pizza joint lets their dough rest out, it just goes straight from the fridge to tossing.
Anything else imo is just playing around. The recipe of your dough matters far more than the temperature you throw it at.
Fridge, pull, throw immediately, fire.
I have never made a pizza that looks like this. Can someone please direct me to a recipe for this kind of dough. (I use a weber kettle to cook on)
That is a great looking pie. I love making pizza too.