How long out of refrigerator before cooking?

[Jackie_Treehorn]

I'm wondering what is the optimal length of time that dough should be taken out of the refrigeration before topping and cooking?

I make my dough then place it in ziplock bags that have been misted with cooking spray then in the fridge for 24-48 hours before cooking. I usually take the bags out and place them on our granite counter tops for about 1 hour before I'm ready to top and cook. Our home is usually kept pretty cool at about 64 degrees in the winter and about 74 degrees in the summer time.

Thanks for your replies!

[DannyG]

Personally I find the dough is easier to work with if it reaches room temperature. I usually go at least 2-3 hours if I'm leaving it in their containers, during which time it softens and rises a bit more. I don't think you could overdo it, especially if you house is on the cool side to begin with.

[dmcavanagh]

JT

Ironic that you specifically mentioned granite countertop. Granite countertops stay very cool, thus increasing the time it will take for your dough ball to come to temp. In a 64 degree house on a granite countertop, your dough may take a long time to be workable. If this has been a problem, put a thick layer of cotton toweling down on the counter to act as a buffer between the cold granite and your cold dough balls.

[Jackie_Treehorn]

JT

Ironic that you specifically mentioned granite countertop. Granite countertops stay very cool, thus increasing the time it will take for your dough ball to come to temp. In a 64 degree house on a granite countertop, your dough may take a long time to be workable. If this has been a problem, put a thick layer of cotton toweling down on the counter to act as a buffer between the cold granite and your cold dough balls.

In the past, I have used a cooling rack to place the dough on. That elevates the dough ball off the cold granite.

[The Dough Doctor]

While we normally advocate leaving the dough out of the cooler for 1.5 to 2-hours before opening it into a pizza skin, we have also put a thermometer into the dough to find out what the temperature of the dough is at this time. We found that the dough is typically at 50 to 55F. I don't like using the Zip-Lok bags for dough storage as there is a possibility of the pressure within the bag opening the seal, or blowing out a seam in the bag, in either case the dough will crust over , this is why I like to use something like a bread bag. Oil the dough ball, drop it into the bread bag, twist the open end of the bag to close and tuck the pony tail under the bag as you place it into the fridge. This will allow for some expansion of the bag while not allowing it to open, thus saving the dough.
Tom Lehmann/The Dough Doctor

[Jackie_Treehorn]

While we normally advocate leaving the dough out of the cooler for 1.5 to 2-hours before opening it into a pizza skin, we have also put a thermometer into the dough to find out what the temperature of the dough is at this time. We found that the dough is typically at 50 to 55F. I don't like using the Zip-Lok bags for dough storage as there is a possibility of the pressure within the bag opening the seal, or blowing out a seam in the bag, in either case the dough will crust over , this is why I like to use something like a bread bag. Oil the dough ball, drop it into the bread bag, twist the open end of the bag to close and tuck the pony tail under the bag as you place it into the fridge. This will allow for some expansion of the bag while not allowing it to open, thus saving the dough.
Tom Lehmann/The Dough Doctor

Thanks Tom. While I do use the plastic bags, I never fully close the seal so there should be room for expansion without a blowout. I'll look into the bread bag.

On another note, I'll be attending your class this fall and I'm greatly looking forward to learning everything about the trade. In the next few years, I see myself changing careers, following my passion and opening my own New York style pizzeria.

[The Dough Doctor]

Jackie;
You'll find the October class to be a tremendous asset in getting your pizzas developed for your planned shop. Many of our students are in your exact same position of preparing to open a store. The dates for this years pizza seminar are October 22 through 26, 2012.
Tom Lehmann/The Dough Doctor

[franko9752]

I want to go too! I registered in 09 but had to cancel . Shooting for 2012 class though.

[TXCraig1]

JT

Ironic that you specifically mentioned granite countertop. Granite countertops stay very cool, thus increasing the time it will take for your dough ball to come to temp. In a 64 degree house on a granite countertop, your dough may take a long time to be workable. If this has been a problem, put a thick layer of cotton toweling down on the counter to act as a buffer between the cold granite and your cold dough balls.

In a 64F house, wouldn't your contertops be 64F too? Since granite conducts heat better than air (the granite feels cool because it sucks the heat out of your hand faster than the air does), wouldn't your dough warm up faster directly on the counter than if you put the dough on a towel or rack? One thing is for sure. In a 64F house, the dough is not going to get warmer than 64F.

If you want to speed things up, preheat your oven to 85F or so (run the broiler for a few seconds) then put your dough in with the light on.

CL

[jeffereynelson]

I find if I want a faster rise for my dough I just put the container on top of the oven for the hour it preheats. This normally works well for me, and other ovens I have used before.

[moose13]

I get a pan of warm water and drop my dough container in to warm up.
Usually takes 15 minutes or so. Anyone else do this or see a problem with it?

[FeCheF]

Ive had problems with really cold dough getting up to room temp. Sometimes even after 4 hours it was still cold. Ive since stuck to same day room temp rise dough. Not as much flavor as a 24-48 hour dough, but easier to stretch and more air pockets since its less time stretching the dough out and losing those bubbles.

[The Dough Doctor]

When tempering refrigerated dough it is only necessary to bring the dough up to 50F. This is only about a 15F increase in temperature before the dough is ready to be opened into a pizza skin. Our labs typically run between 68 and 70F and this takes about 2 to 2.5-hours for dough balls weighing in at 12-ounces or less, and about 3.5-hours for those weighing in at 13 to 22-ounces. A quick check with the thermometer inserted into one of the dough balls will confirm the actual temperature of the dough ball. In addition to being warmed from an external heat source, the dough is also being warmed through heat of metabolism by the yeast at the rate of about 1F per hour.
Tom Lehmann/The Dough Doctor

[gfgman]

Fascinating thread.  I usually do about an hour and a half for a 9 0z. ball.  If I need it to warm a little faster, I'll put it the oven with a pot of boiling water.  I've been using cheap ziplocs for my dough for awhile now.  Specifically because it is the one way I've been able to keep my dough from getting hard.  I use no oil.  My dough is 5 to 1 KABL to Semolina.  I rip the seams on the bags and they separate from the dough very easily. 
I once left the dough balls out for 5 hours or so, and they really blew up in the oven.  I also made a bunch of smaller balls to take camping and use on the grill.  Even after a week in the cooler, it was still very good.

GMan