FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

HomeFood ArticlesCooking Methods, Specific >  Pizza, Refrigerator Dough

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

Culinary Posters and Food Art

How To Make Pizzas With Your Own Refrigerator Dough

 

How would you like to mix up the dough for your favorite pizza before you go to bed, put the pizza dough in the refrigerator, and pull it out to make your pizza when you get home from work the next day?  You can with this refrigerated pizza dough technique.

One of the international pizza restaurant chains refrigerates their pizza dough for eight hours.  We like that concept.  Since yeast produces a different flavor profile at low temperatures, refrigerated dough makes complex, yeasty breads.  We also liked the convenience--you can mix the dough one evening and make the pizza the next. 

So we set off to test the concept.

pizza

We used pizza dough mixes but we could have made dough with a recipe.  We mixed it according to package directions, left it in a clean large glass bowl, and immediately put it in the refrigerator covered with plastic. 

The next day, we removed the pizza dough from the refrigerator where it had partially risen and made the crust.  We let it rest and rise for one hour.  In one hour, in a warm kitchen, the pizza crust had risen and was no longer dense.  We added the sauce and toppings and baked as we would normally at 425 degrees for 15 minutes on a dark pan. 

We found the crust extraordinary.  With refrigeration, there is definitely an overtone of yeasty flavors almost like sourdough bread.  We think you’ll like pizzas made this way. 

Kitchen notes:

1.
Yeast is very sensitive to temperature and refrigerating dough is not an exact science without precise temperature control.  Rising times will vary in your kitchen.  In our kitchen, time varied from 60 minutes to 90 minutes.  A thinly rolled crust will take considerably less time to warm and rise than a thicker crust. 

2. It’s important that you get the dough into your refrigerator immediately after kneading and before the yeast begins to multiply. 

3. The dough will rise some in the refrigerator.  Yeast will grow as the dough slowly cools stopping completely at about 40 degrees.  Make sure that you use an oversize bowl so that there is room for expansion.

4. Be sure that the dough is covered with plastic to keep it from drying out.  We very lightly sprayed the top of the dough ball with an oil mister to keep the plastic from sticking to the dough. 

5. The dough can sit in your refrigerator for up to three days.

We’ve worked a great deal with refrigerated dough.  It takes a little patience to let the dough warm and rise but the results can be fantastic.  

Dennis Weaver is the founder of The Prepared Pantry and author of the free baking book, How to Bake.  The Prepared Pantry has a free Pizza and Calzone Information Center with instructions and techniques for making pizzas and calzones.
 

TOP 

RELATED ARTICLES

Banana Heaven, Bananas Foster       Beurre Blanc       Biscuits and Gravy       Caesar Salad Detailed Instructions       Chicken Soup 101       Chile Rellenos (with Recipe)       Clafoutis (History & Recipe)       Custard's Last Stand       Drying Herbs       Eggs Benedict: Nothing’s Over Easy       Egg Foo Young       Eggplant Parmigiana Redux       En Papillote       Fish: The Whole Fish       Fruit Leather       The Grand Sauces       * Bechamel Sauce       * Espagnole Sauce Recipe       * Hollandaise Sauce, How to make       * Tomato Sauce       * Veloute Sauce Recipe       Grilling Vegetables       Hollandaise Sauce: Problems & Fixes       Jerky       Linzer Cookies       Lobster Bisque       Mousse, The Mousse is Loose!       Pasta, Using Your Noodle       Pâté, Pate: Info & Recipe       Pates, Terrines & Galantines       Pickles & Pickling       Pizza, Refrigerator Dough       Pudding, Granny Makes Pudding       Quick, Elegant Summer Desserts       Rice: Rinsing & Soaking       Ritz Crackers 75th Anniversary       Roll Call: Egg Rolls       Roux       Roux the Day       Salad Dressings       Soup's On!       Sweet Tarts       Tomato Salsa       Vegetable Leather

 

   Home        About Us & Contact Us        Cooking Contests        Free Magazines        Food Links  
Copyright notice

 

 

 

POPULAR PAGES

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals