how long is dough good in the fridge

[natimoney]

Hi,Im tryna start making pizzas in my neighborhood.I have a recipe for a pizza that is not in my state.I wanna start in my house in then branch up to bigger things,my question is if i wanna make enough dough to last me a few days so i dont have to make dough every single day,how long can the dough be in the refrigerator before it is unsatisfactory or simply no good to use

[jf]

I've heard it could be 4 days, but I'm not sure, as I'm new to pizza making

[dellavecchia]

natimoney - The length of time dough can remain viable in the fridge is heavily dependent on the recipe, most notably the amount of yeast you use, the mixing regimen, and the type of flour. Once you have the right recipe, your dough can last a pretty long time in a cold environment. Can you post your recipe and mixing method?

John

[natimoney]

its the recipe to make a midwest (ohio) donatos pizza...they only make thin crust

[The Dough Doctor]

The secret to successful dough management is temperature. If you use a suitably strong flour, like Pillsbury "BREAD FLOUR" available form most supermarkets, and have a good dough formula/recipe, and keep the finished (mixed) dough temperature in the 75 to 80F range, you should be able to keep the dough for 2 or 3-days in the fridge. For this application, I would suggest using bread bags to store the dough in. Mix the dough, immediately take it to the bench and scale it into desired weight pieces, then form it into balls, lightly oil the dough balls, and place into individual bread bags, twist the open end of the bag to form a pony tail, and tuck the pony tail under the dough ball as you place it into the fridge. To use the dough balls from the fridge, remove and allow to temper AT room temperature for about 2-hours, then open the dough ball(s) into pizza skins as you normally would.
Tom Lehmann/The Dough Doctor

[JConk007]

Tom ,
According to this reply  you recommend no Bulk fermentation correct ? "take to bench ball and fridge Is this for a pizzeria setting or is that on all style of doughs?
Thanks!
John

[The Dough Doctor]

John;
By taking the dough directly from the mixer to the bench for scaling and balling, and then straight to the cooler, we are allowing the dough to be fermented under refrigeration in a very slow, uniform and controlled manner. This is much better than bulk fermentation where there are inconsistencies in the rate of fermentation throughout the dough mass. Also, the acids that are formed during fermentation at the lower temperature are different from those formed at fermentation at higher temperatures, resulting in a different flavor profile to the baked product, being it pizza crust or a loaf of bread. The refrigerated method of dough management works equally as well in a home kitchen as it does in a pizzeria. Some artisan bread procedures call for refrigeration of the dough at least overnight to develop the desired flavor profile in the finished bread.
Tom Lehmann/The Dough Doctor

[CIZ28]

Is there a big difference if you open the doughs up right out of the refrigerator instead of letting them temper for 2 hours?

[pizzablogger]

Is there a big difference if you open the doughs up right out of the refrigerator instead of letting them temper for 2 hours?

Yes....colder dough balls are generally more difficult to open and form into a skin than dough balls which have warmed back up towards room temperature.

Not to mention launching a cold, topped skin is going to change your cooking set-up in a more impactful way by sucking out more of the stored heat that is in your stone/hearth.

[CIZ28]

Ah OK, I just wanted to know if there was any effect on how the dough turns out when baked. Thanks.

[JConk007]

is 12 days too long? looks cool though!
john