#1  
Old 02-28-2012, 08:49 AM
Serf
 
Join Date: Feb 2009
Location: London
Posts: 2
Default 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
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  #2  
Old 03-01-2012, 01:18 PM
Peasant
 
Join Date: Jan 2011
Location: Oregon
Posts: 37
Default 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.
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  #3  
Old 03-02-2012, 11:00 AM
Serf
 
Join Date: Feb 2009
Location: London
Posts: 2
Default 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)
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  #4  
Old 03-02-2012, 11:07 AM
Peasant
 
Join Date: Jan 2011
Location: Oregon
Posts: 37
Default Re: Dough Storage/Handling over several hours

That would depend on how your dough was mixed, how much yeast you used etc...
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  #5  
Old 03-02-2012, 01:31 PM
Laborer
 
Join Date: Mar 2009
Location: Nebraska, USA
Posts: 96
Default 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.
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