Author Topic: Questions about DKM cracker dough  (Read 1829 times)

0 Members and 1 Guest are viewing this topic.

Offline ibroussard

  • Registered User
  • Posts: 8
Questions about DKM cracker dough
« on: July 08, 2007, 05:50:42 PM »
Using DKM's "Pizza Inn" thin crust dough recipe, except proportionally smaller amounts of ingredients to make a smaller pie...

The recipe says "Dough can be held and used for up to 18 hours after the initial 9 hour rise."

After the initial 9 hour rise, should it continue to be kept at room temp until used (up to 18 hours later), or should it be kept in refrigerator until used? If it is the former, would keeping it in the fridge increase the useful life of the dough another day or two?

My dough ball shows small signs of splitting in two. If it does split, do I leave it alone or form it into a ball again?

Thanks,
Ira


Offline Randy

  • Supporting Member
  • *
  • Posts: 2020
  • Age: 67
  • Pizza, a great Lycopene source
Re: Questions about DKM cracker dough
« Reply #1 on: July 08, 2007, 07:19:58 PM »
Yes, leave it on the counter and the wiat will be worth it.  It is common for the dough ball to crack so no problem there.

Randy


 

pizzapan