• #1 by Nick Danger on 18 Mar 2020
  • Hello all,

    I'm very new to making pizza, and I decided to try Pete-zza's modified Lehmann NY style dough formulation from

    I was very careful weighing out the ingredients, so I'm confident I got the proportions correct. It's currently fermenting in the refrigerator, where it's been for about 26 hours now.

    My question at this stage is: How much should the dough be rising in the refrigerator? After more than a day, I don't think it's doubled in size yet. I know there isn't a lot of yeast in this recipe, so perhaps I shouldn't expect much of a rise. Will it rise more when it comes up to room temperature for a few hours before I bake it?

    My only other experience making pizza dough was with a recipe from America's Test Kitchen that uses more yeast, has sugar, and is made in a food processor instead of a stand mixer. That dough rises a lot - more than doubling in a 1 or 2 day ferment. I've had inconsistent results with that recipe (probably due more to my poor technique) so it made sense to try one of the popular recipes on this forum.

    I guess I'll know if I have a problem with this dough or not when it comes time to stretch it. That's the hardest part for me right now.

  • #2 by HansB on 18 Mar 2020
  • My dough balls barely rise at all in the refrigerator. Let your doughballs warm to 50 - 60 before stretching.