putting uncooked pizza dough in the fridge..

[virtualannette]

I just made this "deep dish" pizza dough:  http://www.thefrugalgirl.com/2009/02/wednesday-baking-how-to-make-deep-dish-pizza/  (Caution that the recipe shows a photo of meat/cheese pizza--I'm just using the dough recipe.)  I point out

Comments

[cordelia_sue]

Potato is great in bread doughs. My favorite focaccia recipe ever calls for potato. It gives a nice crumb, softness, and a delicious flavor to the dough.

If you want to refrigerate the dough, let it rise the first time, punch it down, divide into two and refrigerate the part you're not going to use. Put it in a sealed, greased container with enough room that it can rise a little bit (which it might). An hour or two before you're ready to make your pizza, pull the dough out of the fridge and let it rest at room temperature on a floured countertop with a dishcloth over it.

In case you're interested, my favorite pizza dough is actually slow-fermented in the fridge. This dough makes a very thin, Sicilean style crust. I augment the recipe with 1 cup semolina (whole durum wheat) flour. You can keep it in the fridge for a day or three and it just keeps getting better.

[virtualannette]

Thanks!! I just put it in a greased container. Your dough looks really yummy--thanks for sharing! I'm always looking for the "perfect" crust and haven't quite nailed it down yet, so I'm still trying new things :)

[weizenwind]

Ooh, thanks for the tip. I have (and love) Reinhart's book but haven't tried this recipe. I'll make a point to try it.

[surrealestate]

Ooh, can you share the focaccia recipe? :)

[cordelia_sue]

Sure thing. It's a Cook's Illustrated recipe. There's a reprint of it here. Note that the 1/2 tsp. yeast called for is a typo, it should be 1.5 tsp.

Also, I don't "nuke" and grate the potato, I just boil and mash. I even leave the skin on!