How much IDY for a 37hr cold rise (pizzarium style dough)

[Johnny the Gent]

A friend will have to make some pizzas for a party on Saturday - here's the caveat. She'll have to prepare the dough Thursday evening (8:00pm), and will start preparing the pies for baking on Saturday morning, say 9:00 am (pulling dough out of the fridge), which means the dough will remain refrigerated for 37 hours.

Instead of using Bonci's recommended 5-7 grams IDY for 1 kilo of flour (.5% - .7% for a 24 hour rise), what amount of IDY do you recommend?

Thanks in advance-
J

[TXCraig1]

I've not tried this, but I would estimate about 0.35%.

[slybarman]

That is the time span I generally use. I recently went from .375 to .4

[Johnny the Gent]

Excellent - thank you Craig. I had .4% in mind, so I'm not too far off the mark.

slybarman - sounds good to me. I'm going to suggest between .35 and .4. Thanks!

[scott r]

Remember, bonci is using an ultra hydrated dough.   If your not, you will need more yeast than he uses.   Also, I use filtered water from the fridge, and with mostly stretch and folds, its never above about 65 degrees when im done mixing.  Bonci with his high speed spiral mixers are definitely warming up more than that.  Perfectly timing a one day ferment is really all about hydration and the temp of the dough when it goes in the fridge.     With more details we can zero in even better.      Good luck!   

[Johnny the Gent]

Thanks for chiming in Scott.  Good point about the final temp. So I just heard back from her, and I wish she would have told me before - she'll be making the pies in a WFO.  That changes things just a tiny bit  .  HR will be between 60-65%. She'll be using between .35 and .4% IDY, as you all suggested.  Without knowing the oven temps (deck,dome etc), it's kind of hard to suggest how much oil to use...