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Mexman 05-08-2014 03:04 PM

First time Jim Lahey's pizza Dough
 
I made my first batch of Jim Lahey's no kneel pizza dough today
My question, can I put the whole batch in the refrigerator after it rises on the counter for 12 hours?
Everything I've read, talks about cutting it into balls and wrapping it in Saran Wrap before putting it in the fridge. In this case our pizza party is not until Sunday and we would like to keep the whole ball in the fridge until Sunday morning.
Has anyone done this.
Thanks

hodgey1 05-09-2014 10:27 AM

Re: First time Jim Lahey's pizza Dough
 
Slow rising your dough in the refrigerator is the best method for making pizza. Do not wrap in Saran and do not let them rise on the counter prior to the day you want to make pizza.

What you will want to do is after your finish kneading the dough, divide it into the weights you want, form them into a ball and put them in either individual plastic containers with lids or into a proofer box. I currently lightly spray 2 qt plastic containers with cooking spray then let my dough slow rise preferable 2-3 days in the refridge.You will need to burp them a few times as they rise. Then an hour or two before pizza time I pull them out and let them warm up on the counter.

I have been successful allowing them to go up to a week with excellent results but I think 2-3 days is best. The benefits of a slow rise include improvements in flavor and texture, not to mention the convenience of preparing days in advance.

cobblerdave 05-09-2014 01:18 PM

Re: First time Jim Lahey's pizza Dough
 
Gudday
Putting them away already individually balled means they are ready to go. If you have to ball them from a large amount you loose all gas that makes them rise. Individual food containers sprayed with oil are great, at a pinch loose cling wrap or plastics bags again sprayed with oil.
Regards dave

GianniFocaccia 05-09-2014 02:18 PM

Re: First time Jim Lahey's pizza Dough
 
After 2-3 days of fridge fermentation, I like to re-ball the morning of my pizza session. I break down my batch into whatever size pizzas I'll be making (275g = 13" pie) and ball them tightly, placing them in lightly-oiled plastic bowls. Cover with plastic wrap and pull two hrs prior to baking.

Mexman 05-09-2014 07:20 PM

Re: First time Jim Lahey's pizza Dough
 
Quote:

Originally Posted by hodgey1 (Post 173411)
Slow rising your dough in the refrigerator is the best method for making pizza. Do not wrap in Saran and do not let them rise on the counter prior to the day you want to make pizza.

What you will want to do is after your finish kneading the dough, divide it into the weights you want, form them into a ball and put them in either individual plastic containers with lids or into a proofer box. I currently lightly spray 2 qt plastic containers with cooking spray then let my dough slow rise preferable 2-3 days in the refridge.You will need to burp them a few times as they rise. Then an hour or two before pizza time I pull them out and let them warm up on the counter.

I have been successful allowing them to go up to a week with excellent results but I think 2-3 days is best. The benefits of a slow rise include improvements in flavor and texture, not to mention the convenience of preparing days in advance.

Are you saying to not leave the dough setting on the counter for 12-18 hours.
As soon as I finish mixing the dough ,to break it up into balls and put into plastic containers. Then, put the containers into the fridg.

hodgey1 05-10-2014 03:56 AM

Re: First time Jim Lahey's pizza Dough
 
Exactly, it retards the fermentation of the dough and makes real improvements in flavor and texture. Once kneading is done, ball it and let rise in the fridge.

After I made my first reply to you I saw its a no knead recipe your useing. Kneading is a extremely important part of the process of making dough. If kneading sounds like to much effort just purchase a good Food processor and it will knead your dough in 45 seconds. That what I've been doing for years.

kkgator 05-15-2014 12:52 PM

Re: First time Jim Lahey's pizza Dough
 
To knead or not to knead, that is this question. At first, we kneaded. Now we don't. I believe it to be personal preference. 1 batch of dough for me is equivalent to 50-60 5oz dough balls. This is my standard "batch" for the local farmer's market. I mix by hand the dry & then add the wet which is usually 1 part beer to 2 parts water. I mix until everything is incorporated & no longer knead this bulk dough. I let the dough sit in a walk-in cooler for 2-3 days before I weigh & ball. I ball & put in dough boxes or zip loc for cooler storage and then use the next day. IMHO I achieve the same results whether I knead or not.


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