Author Topic: Refrigerated Dough  (Read 1725 times)

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Offline JoanNYC

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Refrigerated Dough
« on: May 02, 2008, 02:16:26 PM »
Made a nice crust last night.  The recipe was for twice the amount I wanted to use

Came out fairly decent and want to make another tonight.  I put the ball of extra dough in the refrig (before the second rising)

I plan to take it out about 3 hours in advance of using it.  This is just a guess on my part.

Am I on the right track.

I hate refrigerating any kind of dough but didn't want to make crust for just one pizza

Any input would be appreciated