I see well its in the fridge now, so hopefully it will be fine then, I was just going off a video from YT that was posted somewhere on this forum.
Can you link me to a good recipe for dough?
And when storing dough in fridge I normally use small glass containers and add a little oil, (again something I watched on YT).
Thanks
edit/
I might try the ooni recipe, I just never know best method for storing pizza dough, the ooni recipe for example doesn't tell you. It makes 3-5 dough balls but doesn't mention anything about storing them, should I just place in a sealed container for up to a week in fridge or perhaps freeze the dough?
Hey Ken, when you are making your dough, essential ingredients are Flour, Salt, Water, Yeast and the two overlooked ones are time and passion. Freezing dough balls is perfectly fine, you can prob get away with freezing for a month or two. Various different recipe's you can use modify pretty much any recipe. From my experience, one golden rule is the bakers percentage. Make sure you keep everything in grams then you can understand the ratio's. If you are just starting out or not too confident then the straight method is probably the best.
When I went on my course with a pro Pizza Chef, this is the recipe he gave me
- 1000g Strong Flour
- 1g IDY (Instant Dried Yeast) or 2g of Fresh Yeast
- 620g Water at Room Temp
- 21g - 25g of salt depending on your own taste. (I find 25g to be too salty)
Advise getting a thermal temperature probe if you don't have one, costs around £10.00 - £15.00 from the rainforest. It's important as you are aiming for 21 Degrees Celsius for your final dough temperature as this is optimum for the yeast to do it's magic and start helping with gluten network and creating great flavour
1) You should be aiming for a combined temp of around 60 degrees for your flour, ambient room temp and water. So lets say your room temp is 15 degrees, flour is 15 degrees, get your water to 30 degrees. You will modify this over the course of the year, obviously summer is hotter.
2) Mix the water and yeast, let it stand for about 5 mins and make sure all the yeast is dissolved
3) Assuming you are using a stand mixer, put 90% of the water in the bowl and slowly add in 50% of the flour
4) Mix on slow speed until the dough starts to come together (approx 6-8 Minutes)
5) Start to add in the salt and make sure it's fully incorporated into the flour.
6) start to drip in the remaining 10% of the water and mix for a further 6-8 minutes. What you are aiming for is a total mix time of around 12-15 mins and a target dough temperature of 21 degrees.
Once you have achieved this, this is where a little experimentation comes in. Again from personal experience, I find planning backwards really helps e.g. I want Pizza on Saturday, I will start on Thursday morning, Maybe weds night. So you have your final mixed dough, it's at 62% hydration so it should be fairly easy to manage.
7) Transfer to another bowl and now you have two choices. (Bulk Fermentation or 1st Fermentation)
i) Let it rest for two hours
ii) every 30 minutes do the stretch and fold method. Pretty easy and helps build up the gluten network.
From here you can leave at room temperature and let it grow or you can refrigerate and leave it there to 'COLD Ferment' for upto 48 hours. As above, work it backwards, if you want Pizza at say5.00pm you will prob need to take out of the refrigerator earliest 10.00am, latest 14:00.
From here you can ball up and let your balls get to room temp (ding dong) Getting the dough to room temp is important,, I have fallen foul in the past of trying to shape balls into pizza bases within 60 - 90 mins from coming out of the fridge and it's a TASK.
The above is called the straight method for Neopolitan Pizza Dough. Makes very good dough balls that are quite tasty if your overall fermentation time is around 48 hours.
PM if you want some more recipe's. Must have about 10 books here on Pizza methodology, straight dough, poolish starter, biga, NY Style, etc
