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? :)

[subluxate]

I don't know about dough that includes potatoes, but I imagine it wouldn't vary from other yeast doughs. You can indeed refrigerate dough after the first rise, but I wouldn't let it go for more than a day. So maybe two days of pizza in a row?

I think you could freeze the dough, but I haven't done so. It should be perfectly doable, though; look at things like premade thaw-rise-bake rolls.

[virtualannette]

Thanks! I'll totally eat it tomorrow, then... I still have lots of toppings, so those will all be fresh too, and it should be easy :)

[weizenwind]

You can definitely freeze the dough. Then just thaw in the fridge, bring to room temp, and go from there.

[pearllessoyster]

I would refrigerate it, just like the posters above suggested, but if it's more than a day or two definitely freeze it! in fact, that's a nice thing to plan to do as well (gasp, i know)! whenever you're making pizza dough, make double and then you can freeze some for another time!

also really good in pizza crust: sweet potato! prepare it in the same way as you would the potato!

[bizwac]

I just want to say thanks for that link! I love thick pizza bases but never have them because nowhere sells them and I haven't found a good recipe. The one I made that was okay had tofu in it, but it was just far too filling and a bit of a pain in the butt to make. I'm going to try this next time. Yum!

[koolestgrrlukno]

just curious, how did the dough turn out? i used to love pizza hut deep dish.

[virtualannette]

It was really really good... better the first day than the second day, but still good both days. I'll definitely use the recipe again. I hope you like it if you try it!