#1  
Old 05-08-2014, 04:04 PM
Peasant
 
Join Date: Aug 2013
Location: Mexico
Posts: 46
Default 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
Reply With Quote
  #2  
Old 05-09-2014, 11:27 AM
hodgey1's Avatar
Journeyman
 
Join Date: May 2013
Location: NW Pennsylvania USA
Posts: 328
Default 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.
__________________
Chris

Link to my photo album:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Link to my build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #3  
Old 05-09-2014, 02:18 PM
cobblerdave's Avatar
Il Pizzaiolo
 
Join Date: Jan 2010
Location: brisbane australia
Posts: 2,481
Default 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
__________________
Measure twice
Cut once
Fit in position with largest hammer

My Build

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

My Door

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 05-09-2014, 03:18 PM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,508
Default 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.
Reply With Quote
  #5  
Old 05-09-2014, 08:20 PM
Peasant
 
Join Date: Aug 2013
Location: Mexico
Posts: 46
Default Re: First time Jim Lahey's pizza Dough

Quote:
Originally Posted by hodgey1 View Post
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.
Reply With Quote
  #6  
Old 05-10-2014, 04:56 AM
hodgey1's Avatar
Journeyman
 
Join Date: May 2013
Location: NW Pennsylvania USA
Posts: 328
Default 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.
__________________
Chris

Link to my photo album:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Link to my build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #7  
Old 05-15-2014, 01:52 PM
kkgator's Avatar
Apprentice
 
Join Date: Oct 2010
Location: Gainesville, FL
Posts: 103
Default 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.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Perfect Pizza Dough by Weight james Pizza 166 11-20-2014 01:14 AM
Attempt at Napolitan pizza on a stone skan Pizza Stone Baking 3 01-26-2012 12:28 PM
What's the Dough secret? PlanoPhil Wood-Fired Oven and Cooking Videos 35 01-04-2012 08:35 AM
pizza dough GMK69 Pizza 3 01-16-2010 07:26 AM
Pizza Training in Napoli southpaw Pizza 8 06-05-2007 04:12 PM


All times are GMT -7. The time now is 03:24 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC