I mixed the next attempt at a Papa Gino’s dough this morning. I didn’t finished putting the PG clone dough ball into the fridge until 12:00 pm. If anyone is interested, I mixed the PG clone dough ball in my Kitchen Aid with the flat beater first and after the water was incorporated with the flour and oil, sprinkled the IDY over the dough and mixed a little more. The soybean oil was mixed in with the water first. I then switched over to the dough hook and mixed for 6 minutes. The final dough temperature was 78.6 degrees F, so it is more in line with what is supposed to be. I used regular room temperature water this time. I left the dough ball sit out for 10 minutes before placing it in the fridge. I also placed poppy seeds on the dough ball again.
Should I take the dough ball to market and put it in my deli case, or let it in my home fridge?