Author Topic: how long should i let refridgerated dough warm up?  (Read 1816 times)

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Offline snowdy

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how long should i let refridgerated dough warm up?
« on: January 21, 2005, 05:21:25 PM »
Got  my dough balls and i want to start cooking at 6:30.... its 2:30 now.

when should i take these things out and let them warm up?


Thanks!  ::)


Offline canadianbacon

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Re: how long should i let refridgerated dough warm up?
« Reply #1 on: January 21, 2005, 05:51:34 PM »
Hi Snowdy, according to my clock ( NY time) it's now 5:49pm I just cracked a beer about 20 mins ago,
and here's an image of me pouring it:
http://www.yummybeer.com/mac-mini/IMG_0644.JPG

as for your question....... I'd say that's a good time, 4 hours is fine.... you want the dough to really warm up to room temp, and that
should do it.

edit: P.S. - I LOVE that image of the guy in the bathtub eating pizza !! - it's great !

Mark.
www.YummyBeer.com
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline snowdy

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Re: how long should i let refridgerated dough warm up?
« Reply #2 on: January 21, 2005, 06:05:08 PM »
thanks dude ;D

hehe im about to crack a beer myself.

are those lucky lagers in your fridge back there?

ahhhh time to get rollin!

Offline canadianbacon

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Re: how long should i let refridgerated dough warm up?
« Reply #3 on: January 21, 2005, 06:46:47 PM »
Hi Snowdy,

those are homebrews..... I'm assuming you are talking about the stubbies.... they are actually from Quebec,
Canada.... the beer is called "LaBoduc" ... a very nice beer.... yum.

I bought a few cases of those last summer and now use them for homebrew.

I am an allgrainer.... I joined a group in Ontario, we brew beer from grain, just like the breweries, we buy grain in bulk purchases
from the same distributor that supplies Molson and Labatt ( Canada's largest breweries )

anyway blah blah blah :-)

Beers are good hehe.

Mark
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline snowdy

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Re: how long should i let refridgerated dough warm up?
« Reply #4 on: January 21, 2005, 07:03:08 PM »
dude thats awesome!
i'd love to learn about brewing beer at home.

homemade pizza and homemade beer.

you got it down!  8)

Offline canadianbacon

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Re: how long should i let refridgerated dough warm up?
« Reply #5 on: January 21, 2005, 07:17:51 PM »
Hi Snowdy,

check out some beer I kegged just yesterday:

http://www.yummybeer.com/conical-racking/

I got that stainless steel baby this year for Christmas, now I have a real micro-brewery :-)
that is a professional beer fermentor just like the big boys use, although the ones you will find
in a brewery are about the size of a 2-storey house !

And in case you are wondering  ;D , that beer will be crystal clear in about a week, you wouldn't know
it was a homebrew... yeast and natural proteins fall to the bottom of the keg once it gets cold, and they are
flushed out of the keg in the first few pints that are pulled.  :D

Mark
« Last Edit: January 21, 2005, 07:19:36 PM by canadianbacon »
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline snowdy

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Re: how long should i let refridgerated dough warm up?
« Reply #6 on: January 21, 2005, 07:26:38 PM »
hehe thats so freakin sweet!
i gotta get me a setup and learn that next  8)