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Dough Storage/Handling over several hours - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Dough Storage/Handling over several hours

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  • Dough Storage/Handling over several hours

    Hi, I am in the UK and have been making pizza for a while, but need some advice regarding dough handling for larger quantities from a mobile van. At times I will need to use thawed, frozen dough balls and I need to keep these in a workable condition for a period of maybe up to 6 hours once thawed. I will be keeping them in covered dough trays, but do I need to keep these at a lower than room temperature, or can I keep them at room temp OK? I will need to be able to just grab a ball and stretch and cook it, so need them to be in good usable condition as and when they are needed over the 6 x hour (max) period.

    Many thanks, Simon

  • #2
    Re: Dough Storage/Handling over several hours

    Cold dough never seems to cook how I want it to, but I would suggest placing your doughballs at various temperatures for specific times and then cooking some pizza.


    • #3
      Re: Dough Storage/Handling over several hours

      Yes I've found that cold dough is not good, but is there a time limit that people have found for keeping dough covered, but not refrigerated, before it does not perform as well? (i.e. really hard to stretch/handle etc)


      • #4
        Re: Dough Storage/Handling over several hours

        That would depend on how your dough was mixed, how much yeast you used etc...


        • #5
          Re: Dough Storage/Handling over several hours

          If possible stagger when you take your dough from freezer, to fridge, to room temp. For the most part, form what I have read, 2 hours from fridge to use is optimal.
          Now saying that, I have had ok success after 3.5 hours but much past that the dough has over proofed and just isn't "right".
          If possible, give a dry run and see what works best in your conditions.