Been a bit out of my normal routine lately. But it has given the chance to try varying time frames of "emergency" dough making. This week, I did not make dough until Friday evening, planning to make pizzas on Saturday evening. I made my usual dough, and changed the ferment schedule. My normal is 40 to 45 hours in the fridge, and some time on the counter prior to making pies. This time, I let the dough balls sit for about 3 and 1/2 hours @ 66 degrees, then into the fridge for about 16 hours.
The dough got a fast start, and was past ready when I pulled them out of the fridge. The dough handled much like my normal dough. No real issues. Did not have the taste of a longer aged dough, but it made good pies.
First was a cheese for the little ones.