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/ck/ - Food & Cooking

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10854444 No.10854444 [Reply] [Original]

Hey /ck/ i don't post here often but i was just wondering if thered be anything bad from fermenting pizza dough for more than a day?

>> No.10854626

No that's fine and in fact normal. You could leave it in the fridge for a week if you wanted to.

>> No.10854696

>>10854626
Pretty much this
I normally let my dough ferment in the fridge for three days.

>> No.10854722

>>10854626
>>10854696
alright just one more question then,it has a slight skin on the top should i push it down and put it back in the bowl or leave it be?

>> No.10854744

>>10854722
Put the dough in an oiled bowl and cover with plastic wrap if you don't have a tight lid. You don't want a skin to form so you have to prevent moisture loss.

Punching it down doesn't really matter. You only need to punch it down before you're ready for final proofing.

>> No.10854762

It'll just be harder to work with if you don't store it properly.

>>10854744
This guy's right

>> No.10856872

>>10854626
fpbp

>> No.10857067

>>10854722
Like a couple anons said, a light coating of oil on the dough ball an in the bowl will prevent the skin from forming. Saran wrap will not prevent the skin.