Storing Dough In The Fridge?

Question

I made a basic pizza dough last night and still had half left over.
I've left it in the fridge over night and planning on using it tonight. 
I was told to let it sit out, covered in cling wrap, and let it get back to room temp then when ready to use, re flour it.
Is this the right way to go about it?

☆ Ƹ̵̡Ӝ̵̨̄Ʒ ☆σ∂ιαנѕ∂נασfαנѕ∂α∂ѕ · Answer

Yeah funny you mention it, I had 2 balls of pizza dough in the fridge and one night I left it at room temperature and it puffed up nicely.  When I used the other ball of dough the next day without letting it get to room temperature it came out flat. It's because of the yeast in the dough. The yeast wasn't moving around because it was cold, which didn't leave time for it to activate - cold dough slows the process for it rise.

Goerge · Answer

Yes it  is. I've done it that way with this http://allrecipes.com/recipe/jays-signature-pizza-crust/. Fridge overnight then 20-30 minutes to let it and the yeast acclimate. minutes in the morning. Might want to use a bit of Pam. The saran wrap will "tear open" your dough when you remove it if you don't. Just spray whatever you have it in and then the top of the dough.

shorty · Answer

yes it is the temp in the fridge more or less stopped the rising so inorder for your dough to rise properly it needs to be at room temp or higher also the  refrigeration probably made the dough stiff as well which will soften as it warms up making it easy to roll out

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Storing Dough In The Fridge?

3 Answers