I did a 72-hr bulk cold ferment (before making the pizza dough ball)...

[FLDeeDee]

I think I may have ruined my first attempt.  On Saturday I made this dough (reply #2110) https://www.pizzamaking.com/forum/index.php?topic=3940.msg363403#msg363403.

I put the dough directly into the fridge for a 72-hour cold ferment -- but I did not make the dough ball before I did.  Now when I pull it out of the fridge and try to do the ball the outside/back of the dough tears each time I make a fold. Do I need to let the dough come to RT before I ball it?  Or is this a hopeless attempt?

Thank you all.
Dee Dee

[foreplease]

Don;t give up. Check your other thread.

[FLDeeDee]

Thank you, Tony! You're the best!

Dee Dee

[02ebz06]

Thank you, Tony! You're the best!

Dee Dee

You need to watch praise like that.  He'll get a big head.   

[foreplease]

You need to watch praise like that.  He'll get a big head.   

  It just looks big w/o hair. Don’t mock the afflicted!