![]() It could be later that evening for dinner, or anytime in the 2 days that follow. Cover tightly with plastic wrap and refrigerate until ready to use. Example timeline:ġ0:30 AM: fold dough and transfer to lightly oiled container for bulk fermentationģ:30 PM: divide and shape dough into balls. It couldn’t be easier to make pizza for a crowd when you have your dough all ready to go. This pizza dough can be made, shaped into a ball and refrigerated for up to 2 days. Watch our web story here to see how to make this pizza dough! how to make this artisan pizza dough ahead of time: make the best homemade pizza sauce for the ultimate artisan pizza!.You want to create enough tension that the ball holds its own shape, but you don’t want to overwork it and lose much of the gas that has built up. Here’s a great video on how to shape the dough into a ball.I’ve adapted his bread techniques here and in a number of my favorite bread recipes- he’s the king of artisan baking. To learn more about manipulating temperatures and to hone your bread skills, I highly suggest reading Flour Water Salt Yeast by Ken Forkish. Follow the loose timing guideline in the recipe, but make decisions based on how the dough is rising in your specific environment. In general, it’s best to watch the dough rather than the clock. Cooler temperatures cause a slower fermentation and a longer rise time, while the opposite is true for warm temperatures. Water temperature and ambient temperature play a very important role in the timing of the bulk fermentation.This prevents a dry, tough skin from forming on the dough as it proofs, and it also minimizes sticking (especially if you plan on refrigerating the dough for a day or two). Also make sure to lightly grease the shaped dough balls and the plate they’re stored on. Lightly grease the bulk fermentation container to prevent sticking. ![]() No kneading in the traditional sense is performed.
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