Hi everyone! This topic was touched on in my other thread, but I'd like the subject header to be appropriate to get as much feedback as possible.
I'm having a little get-together with friends this Friday, and I'd like to make four pies. I'm thinking that I can get the dough all done in one fell swoop by multiplying all the ingredients for one pie by four, and then cutting off the appropriately sized pieces that I want to use. Is it simply that, or are there other emergent differences with larger batches? Are there longer mix/knead times, longer rise times, etc.?
Alternatively, I was thinking of making some as the week goes by, to see how different fridge times affect the dough. I was thinking, perhaps, one today, tomorrow, Tuesday, and Wednesday, the last of which I would be most confident about, because it is about the time I currently use to fridge my dough. My question before I attempt this is whether or not I should worry about dough quality after fridge times longer than what I am doing. I've read people having dough in their fridges for up to 8 days, and I've heard that the more time you can give your dough the better, to a point. I anticipate that there won't be a drastic difference, perhaps even some improvement, but I will leave that to you experts out there!
Also, a side question related to big batches: if I were to mix a big batch of dough and go through the procedure up until the end of the fridge period, could I put pieces that I don't use in the freezer? I've heard people do this, but I don't know how this affects quality. It'll be experimented with, for sure, but I'm sure someone out there has tried it before.
Thank you everyone!
**It just dawned on me to do a search of previous topics lol. I found this by Bubba Kuhn
...There are three stages of curing in the dough cycle. 1 to 23 hours green dough leave it alone. 24 to 48 hours Great New York Style Pizza. 48 to 72 hours use as pan pizza sourdough crust. This is truly a trick of the trade. Hope that helps. Bubba.
Margherita with an All-Trumps crust. The dough was refrigerated for 8 days. Tasted great.
According to glutenboy, 8-day refrigeration times are acceptable; perhaps he was aiming for a "pan sourdough crust"? I'm not sure how that would taste, and I'm happy with a 36 hour fridge time flavor, so I am thinking that I should keep the time below 48 hours.
Regarding freezing, it seems that it will alter aesthetic properties of the pizza.
....To try a four day fermented dough would mean I would need to keep my pizza prep fridge on besides my deli case. I really dont want to do that because of electric bills. When I freeze any doughs they are okay, but not exactly like when they are not frozen. I can tell the difference in how the pizzas look from frozen doughs, but the pizzas taste the same.
Make your dough as normal, ball, then freeze. When you are on the road, you can pack them with some cool packs to help if a cooler is not available, then set em out to rise and impress the crowd. Good luck
It seems okay to freeze, I think, as long as the taste remains the same. What I can't find is at what point of the dough-making process does one put it in the freezer? After refrigeration time, or before?
Does everyone concur?