Hello Pizzalover Community
Yesterday I made my First 70% Hydration Pizzadough.
But as I was Looking today into the refrigerator it didn’t seem to Open quit well.
It was in there for 15h. But after reviewing the recipe once more I realized I forget to let it rest at Room Temperature before putting it in the Refrigerator.
Now my question, is there any way to save my dough?
Best regards
by jumbo0233
2 Comments
Do you mean you didn’t bench rest a after shaping or that you mixed, shaped and it went right into
The fridge?
…..let it proof longer in room temp now.
Bunch them into balls now, place them three fingers apart each way and wait until they touch eachother to stretch/bake them.
Fridge just “pauses” the yeast, but it can possibly take a long time for it to start back up. For mine with 0.01% yeast I have to wait almost the full 6 hours before they are good to go.