I have used several different recipes where the dough balls are stored in a box in the fridge. Whenever I tried that, the dough became more and more flat and it was basically impossible to bake it afterwards. What's the trick to make them hold their shape? I have plenty experience working with dough, so it is not a shaping problem.
by iEngineer0
5 Comments
Yeast maybe got killed
water temp too hot maybe?
It’s perfectly normal for pizza dough balls to flatten pretty significantly in the fridge. What do you mean by “basically impossible to bake it afterwards?” And did you take a picture?
How long are they at room temperature after they’ve been in the fridge and before stretching? Might need to give them mire time at room temp.
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