/ck/ - Food & Cooking

[Anonymous No.10106994]

Sup cu/ck/s

So I made pizza the other night, and I have the other half of the dough balled up in my fridge still.

What should be the ideal steps for removal from the fridge and transformation into a pizza?

Take it out and let it come to room temp? How long before I intend to make the pizza? Should I knead it again at all or what?

[Anonymous No.10107187]

help

[Anonymous No.10107206]

>>10107187

[Anonymous No.10107216]

>>10106994
Just pull it out of the fridge and let it sit for an hour, give or take, until it becomes soft and shapeable, while your oven preheats.

[Anonymous No.10107239]

>>10107206

[Anonymous No.10107298]

>>10107216
I guess it's just that simple.

[Anonymous No.10107307]

>>10107298
It really is. Give yourself plenty of time — take the dough out of whatever bowl you had it in in the fridge and transfer it to a sheet or another (not chilled) bowl. The sheet is better cause it's gonna flatten out some and that's gonna help it come up to temp faster. If you do the sheet thing, make sure it's on a non-stick cover or that you've oiled the sheet first, to make shaping easier.

[Anonymous No.10107337]

>>10107298
>>10107307
P.S. try not to overwork it. Don't knead it again. You've built up some good texture/flavor in the fridge, don't mash it all out. Don't force it into a shape by rolling it out or anything, it should come to room temp and then you should stretch it gently as you would a fresh non-refrigerated dough.

[Anonymous No.10107361]

>>10107337
>P.S. try not to overwork it. Don't knead it again. You've built up some good texture/flavor in the fridge, don't mash it all out.
This is the main thing I was wondering about. And probably the mistake I've made in the past with pizza dough.

Thanks anon.