Pizza Making Forum

Reference, Questions and Help => Dough Clinic => Topic started by: PizzaDaddy on June 02, 2021, 09:27:15 PM

Title: Rained out... can I save the dough a few more days?
Post by: PizzaDaddy on June 02, 2021, 09:27:15 PM
Hello!

I run a mobile pizza oven in Asheville, NC called Pizza Daddy. We may have to cancel an event tomorrow because of heavy rain. Weíve prepped 50 Neapolitan dough balls similar to the recipe found in the Pizza Bible. My question is this:

I have another event on Saturday. This will be 4 days from balling the dough and fermenting in the fridge. Can I still use these balls or should I make new ones? Typically we ball the dough, let it cold ferment for two days, and bake on day 3.

Help!

All the best,

Pizza Daddy
Title: Re: Rained out... can I save the dough a few more days?
Post by: Pizza_Not_War on June 02, 2021, 10:25:39 PM
I use a modified version of pizza bible sourdough. It's good for me at 3 days and so far up to 8 days. YMMV
Title: Re: Rained out... can I save the dough a few more days?
Post by: PizzaDaddy on June 03, 2021, 05:00:35 PM
Thatís great! Thatís with a starter too?
Title: Re: Rained out... can I save the dough a few more days?
Post by: Pizza_Not_War on June 03, 2021, 07:38:10 PM
Thatís great! Thatís with a starter too?
It's a sourdough starter, slightly more than he specs and way less IDY than his recipe. I use .5g, which I only use to extend the dough life as without it I don't think I can have it last as long. At 8 days the dough was more flavorful and easy to handle if you just use it cold from the fridge.