Author Topic: DKM's Chicago Style Deep dish???  (Read 1775 times)

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Offline trohrs123

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DKM's Chicago Style Deep dish???
« on: April 11, 2007, 09:46:04 PM »
Hi
I tried to find a topic thread for this question but there are so many pages it close to impossible
How long can the dough proof in the fridge? I made a batch tonight Wednesday and would like to use Sat afternoon
any thoughts? too long?
Tim


Offline November

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Re: DKM's Chicago Style Deep dish???
« Reply #1 on: April 11, 2007, 10:03:09 PM »
Three days is just getting started for some people.  Your self-control for eating it will probably collapse before the dough is too old, but it all depends on your dough formula.  One would have to know how you made your dough to say with great certainty.  If you used 7g of yeast as the formula calls for, you could be pushing it.  Typically one lowers the amount of yeast when letting the dough rise in the refrigerator.

- red.november

Offline trohrs123

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Re: DKM's Chicago Style Deep dish???
« Reply #2 on: April 11, 2007, 10:19:28 PM »
thanks for the super fast reply... I followed the recipe as written ...will try it out on Saturday
thanks again
this site is like pizza 911 GREAT!
Tim ;D